The Food Lab suggests a regular cooler with water at the temp you want will work?! https://www.youtube.com/watch?v=Ub8OaUtiNB8
I’ll take my Sous Vide, Thankyou. One of the big advantages is the water is constantly circulating so the water next to the meat holds a cosntant temp. I can set it and forget it, I doin’t have to frog around with getting water to an exact temp. I also like doing extended cooks for larger tougher cuts of meat.
Sounds like a delicious hot tub of meat.