u/Zestyclose_Fruit_766

I'm looking to buy my first sv cooker and can't decide which way to go. The top two brands appear to be Breville and Anova, yet when I look into this subreddit, both brands receive a huge amount of complaints? The Joule is apparently too loud and makes high pitched noise, and you are annoyingly forced to use your phone because it has no physical buttons. Whereas the Anova sounds like they brick after 1 year, quality has gone down hill, and you have to pay a subscription just to use the wifi?

What the hell is going on right now? Sounds like a mine field out there right now.

Can someone please recommend me a sv cooker to buy? It doesn't have to be cheap

EDIT: Thank you everyone for your input and advice. Based on your advice I went with Inkbird. I bought an Inkbird 300W. For the vacuum sealer, I decided to go with the Anova Precision Pro instead of the Inkbird V04. For the tub I chose the EVERIE 12-quart tub.

Happy to share a review of these at a later date after I get some use out of them

I've been recently getting really interested in sous vide but I'm wondering if it's worth the investment for my particular case.

I cook all my food either on my gas bbq or weber charcoal bbq. These methods are ideal for tender cuts like ribeye/strip steak etc, but are really tedious if trying to do low and slow collagen-rich cuts, so I rarely do low and slow bbq unless its a rare weekend.

The thing I'm worried about is that most things I see on this sub are the tender cuts like ribeye/strip steak etc which gives me the impression those are the primary use cases? But I have already mastered cooking these types of cuts on the bbq. Sous vide seems ideal to me for collagen-rich cuts because you can just set and forget. But I'm concerned why I don't see more of this?

Is sous vide for me? What types of cuts do you primarily cook? Do you mostly use sous vide on the weekend or during the week?