To add to what Alex said...

I prefer the tabling method for hand tempering, but you will need an
accurate instant digital thermometer with that method too. After you add the
tabled chocolate back in, the temperature of the whole must be under 85F,
and then you will need to bring it back up a few degrees to work with it.
You will also need a way to keep your tempered chocolate warm--but not too
warm, if it goes above 91F you will have to retemper--while you dip. I
suggest a heating pad in a bowl, with a smaller metal bowl containing your
chocolate nesteled inside it. It's best to have one with several settings,
so that you can adjust as you go along. Keep an eye on your thermometer at
all times. Tempering the chocolate is not difficult, but keeping it in
temper while you dip a number of items is a royal PITA. By the way, if you
happen to have a granite countertop, it is a fine surface for tempering
chocolate. Otherwise I think you'll have to buy a marble slab.

If you want a tempering machine, you have basically two choices for under
$1K that I know of: the lower end Chocovision machines or the ACMC Tabletop
Temperer. The Chocovision company has an Ebay store where they sell new and
reconditioned machines. The ACMC is available from the company directly,
from JB Prince, and from Sugarcraft, to name some online sources. I have an
ACMC machine, use it heavily, and find that it does a good job. The smallest
machine from Chocovision would be fine for hobby use, I would think. It has
a small capacity, but is the least expensive available.