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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-16-2013, 10:53 PM | #31 |
is one Smokin' Farker
Join Date: 06-28-12
Location: Lantana, TX
Name/Nickname : Drunk Monkey
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5 year old Food Saver, love it, buy one.
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Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso |
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10-16-2013, 11:00 PM | #32 |
Got Wood.
Join Date: 07-23-13
Location: Alamo, Ca.
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I have the Foodsaver VAC 2490. It's over 10 years old and works like a champ. Work with the new ziplock rolls too.
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Ranch Kettle, 22.5 OTS, 18.5 WSM, Mini WSM, S 330 Genesis gasser, Kat BBQ rev flow offset patio |
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10-17-2013, 12:43 AM | #33 |
Got Wood.
Join Date: 09-08-09
Location: Oregon,Ohio
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Bought my first Foodsaver in 1967, still have it , and it works, but after buying a new one for Xmas present for son and daughter , I decided to buy myself a new one.. New is nicer but wish they would build in a recoil cord as the wind-up pegs are a pain..
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10-17-2013, 06:31 AM | #34 |
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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I have a Foodsaver and have been happy with it. Every now and again I get a no-seal or partial evacuation, but it is pretty obvious when it happens. I just cut it off and go again. You have to keep the rubber clean or the grease will build up and it may not seal well. I just wipe off the rubber every 4-5 bags and it seems to work fine. If you buy from them, you will periodcally get emails with deals on bags and rolls. I bought mine as a package with a buch of extra bags and rolls. I like the bags better than rolls because you only have to seal once instead of both ends.
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10-17-2013, 07:41 AM | #35 |
Full Fledged Farker
Join Date: 08-16-13
Location: Independence, KY
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So glad you asked this question. Been looking at these this week. FoodSaver appears the choice brand. Not that I have a lot of leftovers after a cook, but its nice to be able to save a couple pounds to nibble on when the urge hits.
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Sporting a Bayou Classic Ceramic Cypress Grill, 22.5 Weber Performer Copper, UDS, Maverick 733 |
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10-17-2013, 09:11 AM | #36 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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3 parts to efficiency
1) Fill your cooker FULL of food when cooking. Takes about the same amount of fuel to cook 6 slabs of ribs as one slab. Same with Pork Shoulders... I ALWAYS place a minimum of 4 in the cooker, if not 6!
2) A quality food vacuum sealer is part 2 of efficiency. Place small amounts in each bag and seal for later meals without leftovers! We have served and eaten ribs 3+ months out of the freezer and folks think I made them THAT DAY! 3) A freezer (of course). Ours is a simple 13cu ft sears unit. Cost $300 and stores LOADS of food. With a well planned cook/eat/store and serve later you will reduce the amount of leftovers (got to admit, sometimes I just DON'T want any more for a while) without waste. I also share and "infect" many of my friends with quality "q" and now THEY have cookers too!
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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