I too am looking to up grade to a chamber. Can I use up my supply of foodsaver type bags?

Hunter-Steve I’ve never heard of freezing to kill parasites, that’s why you cook pork and other wild game to 165. Do you have any references to read on that?

Would it be better to leave in the smoker longer or in the sous vide?

IMHO the biggest reason for adding water is to soften your meat block to facilitate easier stuffing.