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Vacuum Sealers recomendation
Comments
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Gee...I wish I could help @Austin_Egghead Seems like everytime one of mine gives up the ghost, there's a coupon code going around the forums and I just get whatever one it applies to. Not even sure what model I have even though I used it last night. :(
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I bought this one from Costco and it has worked great, it is my first sealer.
_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I have had decent luck with my Gamesaver Silver and I see they now advertize a platinum version. Be sure to price the kits as I recieved a bunch of bags and several accessories for 1 cent less than the price of the Gamesaver alone.
A poor widows son.
See der Rabbits, Iowa -
I'm using a Foodsaver V3440, still works great after 5 years.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
If you do any Sous Vide or like to vacuum seal anything wet look into a chamber vacuum sealer. I got this one and love it. You can vacuum pack soup with these.
Duncan, SC -
SWMBO is getting me a FS 4880 from Costco for Christmas. This is definitely gonna help when I smoked up 15 lbs of bacon.
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We are on our first. The one at Costco. Works fine if dry and give a second between bagsSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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JRWhitee said:I bought this one from Costco and it has worked great, it is my first sealer.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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i have this one.... it works really well http://myvacmaster.com/vacmaster/876305.php?logo=y
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Joan, I read of too many Foodsavers failing so when I got tired of my really cheapo seal a meal, I moved up to the Weston Pro2300. Same as the one from Cabela's. No complaints, except the price. If I were to do it again, I'd probably just buy a Foodsaver and hope for the best.The chamber vacs suck better and use dirt cheap bags, but are too expensive for me. Steven has one.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Forgot to mention, the thing is HUGE. And heavy. Will seal 15" bags as I recall. It's about 18" wide. If you have a place for it, fine. But I don't think you'll want to have to put it away every time you use it.Also, it has no provision for sealing canisters or the like. Just vac bags.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I'm with Carolina Q, I to bought a Weston 2300, I got tired of the disposable Foodsaver, the Weston is heavy but it does a wonderful job. I would buy again.Lenoir, N.C.
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Has anyone noticed if a chamber vacuum sealer changes the texture of the various meats (such as chicken being a bit mushy, etc.)?"You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose
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nolan8v said:Has anyone noticed if a chamber vacuum sealer changes the texture of the various meats (such as chicken being a bit mushy, etc.)?
Steve
Caledon, ON
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Little Steven said:Joan,
Vacmaster 215.Nuff saidcanuckland -
nolan8v said:Has anyone noticed if a chamber vacuum sealer changes the texture of the various meats (such as chicken being a bit mushy, etc.)?(my apology for thread jacking, Joan)I'm still experimenting with my recently purchased vp215. It's probably true if the vacuum is too strong, I should keep that in mind.What's nice with most, if not all, chamber sealers is you get a visual of the vacuum gauge and don't let it 'over' vacuum. Here's a good example:canuckland
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I have the camo gamesaver model. The bronze I think. It's a champ. Highly recommendBe careful, man! I've got a beverage here.
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Mross said:If you do any Sous Vide or like to vacuum seal anything wet look into a chamber vacuum sealer. I got this one and love it. You can vacuum pack soup with these.
Near San Francisco in California -
My wife got me this one last year for Christmas. Works great~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
@baychilla - I doubt they can make it much smaller, chamber sealer needs the hefty mass to withstand the pressure, you don't want the vacuum chamber to collapse )The same vp112 that you see at Sous Vide Supreme website for $799 is currently on sale at Webstaurantstore for $519, also free shipping:http://www.webstaurantstore.com/ary-vacmaster-vp112-chamber-vacuum-sealer/120VMASVP112.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShoppingThe bags for chamber sealer are also way cheaper because they don't need special channels to draw out air.canuckland
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All i can say is I've had my Food Saver 3860 my bride bought me for Christmas 2 years ago and it has performed stellar at anything I've wanted to do.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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I have had the Foodsaver 3880 for several years. Have used it a lot and have had no problems. If I were buying new today, I would probably get the Gamesaver. I recommend using Weston bags. They are cheaper than Foodsaver bags and work great with Foodsavers.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
Love my VM Pro 305.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
JRWhitee said:I bought this one from Costco and it has worked great, it is my first sealer.
Me too. I was considering more expensive models, and am glad I went with this product. It is also my first sealer, so I can't compare it to other models. I have used it for bacon, roasts, chicken parts, sausage, steaks, and tomatoes at least and it has been flawless. Including long curing of pork belly prior to smoking.Winnipeg, Canada
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