A few months ago, I purchased the new Anova one. I love kitchen gadgets and the sous vide concept is pretty interesting. I have been using ziplock bags with the water displacement method and they have worked out well. One day I'll probably get a vac seal setup but so far no problems.
Having things cooked exactly how I want them is great! I mean perfect temperature. Juicy meats and tender. The one issue I have is getting a nice sear for good flavour. I have tried almost everything and for me it just doesn't have that same smoky grill flavour that I love. I am a damn good griller (also smoke) and make excellent steak (I'm actually pretty humble believe it or not haha but my steaks are awesome
). I use a Thermapen to get the temp just right when I grill so everything is usually bang-on regarding the doneness.
Back to searing after sous vide - I have tried butter in a cast iron pan, oil in cast iron, griddle on the range, griddle on the bbq grill, the bbq grill itself jacked up very hot, my grill grates on my grill, the regular grates on my grill. I haven't done the torch thing yet (and don't yet have a searz-all) but I know it just won't get me my smoky grilled flavour.
The best thing I think i have done is chicken breasts, the individually frozen ones from Costco. Yeah I know you typically want to season before sous vide but I can throw those baby's in from frozen and in 60-90 minutes depending on temperature have perfectly-cooked moist and tender chicken, which are never tough and dry. Still, the searing isn't the same as the grill. Fish on Sous Vide is good as well.
I guess I'll stick with steak on the grill, ribs on the smoker and possibly keep chicken and fish with Sous Vide.