I have the Anova sous vide
unit, and love it. It can keep a 4 gallon Cambro within 0.2F, and can do the same with a 30-gallon foam cooler with the lid half-on. Mine has Bluetooth capability, but I've never used it. It is thankfully quiet, and my major bitch is that the minimum water level is not marked clearly. It has enough safeguards that it will survive running dry, though dinner may not.
Thanks for the brilliant charcoal chimney idea. Great for small jobs. For bigger jobs, I use my "Scottish" (i.e.: cheap) wood-fired pizza oven: a 22" Weber grill, and KettlePizza kit
With a Craigslist Weber (recommended: they are not designed for these temperatures), I was up and running for $400. It doesn't quite "go to eleven," but it goes to 900F no bother, you can keep it up there all day, and you can carry it yourself. Whatever you do, don't leave aluminium utensils inside: they will melt.
Any thoughts on whether to sear first or last? My instinct is to sear last, but some people insist on sear first and then cook, which I do not understand.