My next cooking toy. Please, tell me more!!
Get a good FoodSaver if you don’t have one already.
Other than that, there’s not much to say. Plenty of recipes out there on the Internet. Lots of the stuff you can SV, chill in an ice bath, throw in the refrigerator, then finish cook in the next week or two. This is handy if you’re buying large quantities at the membership warehouse.
Oh, and I like using coolers for my containers. Helps hold the heat in. I have a sheet of bubble wrap I put on top of the water to insulate the surface and reduce evaporation for long cooks.
I generally do the SV cook in the garage. Keep the heat out there, instead of in the house. Bring it in, in Winter.
I’ve used up to a 48qt cooler when I was doing 3 full baby back rib racks for the 4th. Did those 4 hrs at 170F, then rub and 2 hours at 200F in the BGE to finish. The Anova worked like a champ, though I’m not sure it would have without the insulation to reduce heat loss.