I have a sansaire sous vide and use it every week, it's the best innovation in cooking since the crock pot. As I was building my electric BIAB rig I realized it is also a defacto giant sous vide, and though I've not used it that way yet, there is no reason why you couldn't. Any basic PID will hold temps precisely enough to perform on par with even the most expensive commercial sous vide machine.
If you already have a vacuum sealer for storing hops you have everything you need to become a sous vide virtuoso, I say go for it.
My favorite sous vide recipe is David Chang's Momofuku pork shoulder, but instead of brining overnight in a mixture of salt and brown sugar, just sprinkle the two all over before sealing in a bag then cook at 170f for 24-36 hours. The result is meltingly tender meat with a clean, concentrated porkiness to which you can add sauce to make bbq pulled pork, or juniper, oregano and garlic for carnitas; the sky is the limit.
edit: sous vide has overtaken my crockpot, gas grill, and even my smoker as the most dependable, easiest, and fool-proof way to make delicious meals. Add a searing torch or a few minutes under the broiler to crisp and color the surface of meats, and most people couldn't tell it from the grill if it weren't for the dried out texture of most grilled foods.
