I use the Anova also, and find it ideal to have meats cooked to perfection no matter if you or your guests are running late. I have not tried smoking the meat yet because I use it mostly for steaks. A couple of tricks I use are to pre-warm the water in the pot to within 5 degrees of what I want it to be, then turn on the Anova. Saves a ton of time with water warm up. Second, to completely prevent water loss for my 2-4 hour cooks, I just wrap foil around the top of the pot - not the prettiest, but it works great.
The beauty of sous vide for me is that I can start my steaks at 3 pm for a 5pm planned dinner time, and if the guests are even a hours late, the meat will stay perfectly cooked in the water bath, and will not ever be overdone. When ready, a minute or two on the sear grill and it is ready to serve.
I personally have always had a bit of a problem cooking the steaks properly, and sous vide makes it so simple even I can achieve good results. The only problem is that everyone's steaks are done to the same level. We also take our Anova in the RV