I use my Auber PID with a $25 Presto Multicooker for small cuts of meat and an 18 qt Hamilton Beach Table Top roaster for large cuts like baby back ribs and brisket. I got the roaster for $10 at a thrift shop; you can buy them new (or the Nesco or Rival versions -- which are virtually identical) for less than $40. With the table-top roaster, you will want to use an aquarium air pump (less than $10) to ensure even heat distribution.
(When switching between heat sources, it is necessary to change the PID settings -- the roaster has much more thermal latency than the multicooker and needs very different settings).
How does the roaster work? It looks like a giant crock pot or slow cooker to me from pictures. Are there exposed elements? Do you need the heavier duty Auber to handle the roaster? Also, everyone keeps mentioning calibrating the PID and setting parameters. How exactly is this done?
Would the air pump be a simple circulating one to move the water around?
I was wondering if anyone knows if the new Thomas Keller book on Amazon "Under Pressure" is his long awaited volume on Sous Vide. The title sounds weird for Sous Vide and the price is somewhat high.
Considering The French Laundry and Bouchon are cover price $50 a piece, this is not surprising.