i have a svs in the apartment, i was doing it in ziploc bags using a meat thermometer out of my dorm in college!

some things to keep in mind:

1. sear after cooking, kills surface bacteria
2. cook above 131 (botulinum bacteria thrives below that)
3. if you do cook below 131 i.e. fish, the maximum amount of time you can leave it in there is 4 hours before the bacteria grows (but fish only needs like 15-30 minutes anyway)