Hi everyone; first post from a new member.
I have an ARY VacMaster VP215 chamber sealer that I use for both sous-vide and packaging meats for freezer storage. It's very easy to use, and is much quieter than I expected. Bags are inexpensive at between 3 an 10 cents each, depending on size (but you have to buy them in lots of 1000) and whether you get 3 mil or 4 mil thickness. I use the 3 mil bags, and have never had a bag failure in sous-vide, and only one leak in the freezer (and that one was punctured by the shell on a lobster tail, so not really the fault of the bag). The only downside is that this is a fairly big machine for home use, and it's quite heavy (around 80 pounds), so you'll want to find a permanent location for it. Mine's in the utility room around the corner from the kitchen. At almost $700 it is a bit pricey, but mine has just about paid for itself with the money we've saved by buying meats on sale (or whole cuts) and freezing it in individual serving sized packages. Meat won't freezer burn when vacuum sealed (at least not for a very long time).
I bought it from Webstaurantstore.com a couple of years ago - here's a link (the price has actually come down a bit since I bought mine!):