If you have a vacuum sealer, then there is a good chance you might be a kitchen gadget addict. Both my DW and I are addicts. There is no one to say no in our relationship when one suggests getting a new gadget.
Get a sous vide circulator. Just do it. Buy the top rated Joule. Get an Anova on sale on Amazon. It doesn't matter, just get one. You don't need fancy cambro containers; just use your existing pots or a cooler. The circulator takes up almost no space in a drawer, so it's always handy. Over cooking vac sealed leftovers will be a thing of the past. Fill a pot with water, clamp the circulator to it, plug it in, set it for whatever temp you want, and drop in the bag. I re-heated a trip tip at 130; it was as good as the day it came off the smoker. Ribs, brisket, pulled pork all warm up perfectly with sous vide and never overcook. And make Douglas Baldwin's website a favorite on all your devices; he has detailed tables for how long it takes to bring any food item to temp from fridge or freezer; or just buy his book.