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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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09-05-2008, 02:05 PM | #1 |
Knows what a fatty is.
Join Date: 07-21-08
Location: San Diego CA
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Vacuum Sealers
I have a question about Vacuum Sealers. Last night I fried another FoodSaver. I go through one about every 2 years. The main reason is I do a lot of fish. This year has been an epic tuna season and we’re still catching Yellowfin, Bluefin, Albacore, Yellowtail and Dorado. Seriously, my house is a wreck, the screen door fell off 2 weeks ago, my lawn is badly overgrown, my dog barks at me when I come home (she’s forgotten who I am) but I’ve got a freezer full of tuna! So now it’s time to start smoking and processing all this fish. Before I go out and buy another FoodSaver, I want to consider some options.
Do any of you have any experience with the VacMaster chamber style vacuum sealer? I’ve been looking at the SVP-15 and the new VP-215. I know they cost more but the bags are like 4 cents apiece instead of the 30 cent cost of a FoodSaver bag. I’m thinking it will last me a lot longer. Any thoughts or even a recommendation on another manufacturer or model would be appreciated. Thanks, mick |
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09-05-2008, 02:08 PM | #2 |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Is there a reason that you keep roasting vacuume sealers? I've had mine for two years and no problems at all.....you may want to check voltage under load to make sure you don't have a voltage drop.....that will smoke an appliance pretty quick.
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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09-05-2008, 02:13 PM | #3 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
My bigest problem was burning out the sealer strips... Then I started leaving the unit open between seals and never doing more than 2 seals a minute... Sorry, no experiance with the VacMaster...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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09-05-2008, 02:16 PM | #4 |
Knows what a fatty is.
Join Date: 07-21-08
Location: San Diego CA
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It's the motor or pump. The problem with external vacuum sealers is they draw liquids toward the mouth of the bag. Once that liquid gets into the system it's toast. A chamber vac can handle the liquid with no problem.
mick |
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09-05-2008, 02:17 PM | #5 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Sounds interesting, what's the cost on the new unit? Do you have a site we can look at?
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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09-05-2008, 02:22 PM | #6 |
Knows what a fatty is.
Join Date: 07-21-08
Location: San Diego CA
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Here is a site with a video
http://www.kitchengadgetry.com/kitch...hannelid=FROOG This site has the best price I've found http://www.davisonsbutcher.com/cart....t_detail&p=478 thanks for you help mick |
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09-05-2008, 02:22 PM | #7 |
Full Fledged Farker
Join Date: 05-24-08
Location: Walnut,CA
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Do you leave a lot of empty bag space between the fish and the sealing location to allow for the liquid? Do you put a single folded up paper towel all the way across the bag between the fish and the sealing location to catch the excess liquid as called for in the instructional CD?
.
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[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live." |
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09-05-2008, 02:31 PM | #8 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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For heavy duty ones this one comes to mind as well as the ones Cabela's sells.
http://www.bbq-brethren.com/forum/sh...=vacuum+sealer |
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09-05-2008, 02:34 PM | #9 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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09-05-2008, 02:46 PM | #10 | |
Knows what a fatty is.
Join Date: 07-21-08
Location: San Diego CA
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Quote:
mick |
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09-05-2008, 02:46 PM | #11 |
On the road to being a farker
Join Date: 05-29-07
Location: Cedar Rapids, IA
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Even if you're going through them every 2 years, it would take 20 years of burning through FoodSavers to spend the equivalent to this new unit!
Just sayin'. |
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09-05-2008, 02:56 PM | #12 |
Take a breath!
Join Date: 04-28-08
Location: Carvel, AB Canada
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Embo500 has the right idea. Buy two this time and double up. You should easily get your moneys worth.
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UDS Stumps Clone |
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09-05-2008, 02:56 PM | #13 | |
Knows what a fatty is.
Join Date: 07-21-08
Location: San Diego CA
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Quote:
mick Last edited by mick; 09-05-2008 at 08:52 PM.. |
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09-05-2008, 03:27 PM | #14 |
is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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Try partially freezing the fish then vac sealing. That will solve the liquid problem.
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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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09-05-2008, 03:35 PM | #15 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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That method works great for a lot of food. I make up a bunch of hamburgers at a time and pre-freeze them so they wont crush when I vacu-suck them individually. Anytime we want a quick burger I just take out what we need and toss them on the grill frozen (less the bag of course) works great.
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