FoodSaver is clearly the market share leader and a good entry point. Often the first thing you buy just teaches you what you really want. In my case it was a FoodSaver with marginal sealing capability due to a very narrow seal area that pushed me into a Weston Pro 1100, which is superior in every way. The BBQ fanatics do a lot of vacuum sealing and are generally neutral to down on FoodSaver. Go here and run some searches on sealers:
https://www.bbq-brethren.com
As mentioned, chamber sealers are the best choice. I would love to have one, but we just don't have the space. So you will probably end up with an external bag sealer.
There are times, maybe all the time, when you will want to be using bulk rolls for bags. A model that stores and cuts the roll material is A Really Good Thing.
Most models have a hose and jars that allows you to pull a vacuum and seal the jars. I have never used this ability so can't testify. It is argued as a good thing for marinades.
For external sealers, the bags have one side embossed to create air channels. The air gets sucked out via those channels. There are various designs; I usually shop based on price. FoodSaver bags are typically expensive but their web site is addicted to discounting. With a little patience I have gotten bags BOGO with free freight.
Like most things, you get what you pay for. Weston and LEM are the premium brands, with external sealers costing several hundred $$ and worth every penny IMO. One of my life rules is "Never buy cheap tools." I violated that with my FoodSaver purchase and paid the price. That said, for very occasional use and with tolerance for occasional weak and bad seals, the cheapies are probably an OK starting point.
Spare parts availability.
Unless you freeze liquids, trying to package them is very dicey. At best you will leave some air in the bag because you shut it off before the liquid started to get sucked out and ruin the seal. At worst you will get liquid into the now-deceased vacuum pump.
One other thing: Vacuum sealers will protect your food for many months, even two or three years. For periods of weeks, plain ZipLoc bags will work fine. Put the food in the bag, then immerse the bag in water almost up to the seal. The water pressure will force most of the air out, so then zip the seal and you will be a happy guy. This is popular with the sous vide crowd, though I prefer to use the vacuum sealer as it gets more air out and the bag doesn't tend to float in the bath.
Good luck.