Here's a topic that was really started under someone else's thread, and it looked like something that would stand on its' own!
My setup is the Anova Precision Cooker, WiFi model, a 12-qt Cambro polycarbonate food storage box, with lid, and a 15 qt porcelin-coated canning stock pot (for bigger items, because of the depth). I also use the FoodSaver Professional III vac sealer.
I also have a Searzall torch attachment, for browning, that works fantastic! I use it all the time for eggs, melting cheese, or anything I need a hand-held broiler for. Pricey, but well-worth it! Many folks just use a propane torch, but the Searzall converts the flame to convection heat, rather than an open flame, so you don't get the "flame taste" that sometimes comes with straight propane flame contact with the meat.
That's pretty much all you need!