I have an Anova one and I really like it. I've done chicken, pork tenderloin and several varieties of steak. It works awesome for steak, you really can get the entire cut completely rare then sear the crap out of the outsides on a hot skillet. Crispy edges but otherwise completely rare.
I've also been really pleased with chicken done for two hours at 145F. It makes for a very different texture, much juicer and less string-y than other cooking styles. Pork tenderloin also for 3-4 hours at 140F with a generous helping of garlic salt, then seared sliced and served with some new potatoes.
You can successfully pack your own recipes using good ziploc bags, or you can use a vacuum sealer. I have tried both as I already have the sealer for breaking down packs of hops and overall the vacuum sealer is easier and if you buy the bags on rolls then theres not much in the price.
I don't find the wireless thing to be very useful, it's much more of a set it and forget it thing IME than something which needs much tending to. However, the Anova app does have a lot of good recipes so is still worth downloading and skimming through.