I finally put together a proper sous vide container. The cambro option seems perfectly adequate, but I wanted something insulated and cheap. It turns out the 2.75 inch hole is a bit too big for the late model Anovas but it works out because I had a 70mm canning gasket hanging around the kitchen.
The cooler is a Coleman personal 18. I believe this exact one is out of production (thrift store). I like the locking lid and the fact that the hole is the exact size of the cupholder. Despite my initial dissapointment of overdrilling the hole, I really like how vapor tight the gasket makes it. If I could just figure out what to do about water condensing inside of the lid, I would be ecstatic. It seems that will be a problem with any cooler build. If anybody has any ideas on that, I'm all ears.