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Chamber Sealers - Damien Needs One!

Greetings friends!

The restaurant where I work decided to “renovate “for 10 days. As we all know, this turned into six weeks of not working.stupid code compliance. 

To pass the time, and to cushion  the blow, I’ve been smoking pulled pork and vacuum sealing, frozen by the pound - selling to friends. 

I have the standard vacuum sealer most people use table top with the special bags, but it doesn’t handle liquids well. The vacuum has a tendency to drag oil and moisture through the seal. we all know what I’m talking about.

so! Since I sold 64 pounds yesterday, and quality is king, I need the experts’ recommendation here. 

What’s my (poor out of work Damien here, remember) vac sealer go to? 

Availability and price of bags are a factor. 

I really appreciate you guys recommendation.
Thank you


Large BGE and Medium BGE
36" Blackstone - Greensboro!