Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Accessories => Topic started by: Cinredman on September 30, 2013, 07:59:38 AM
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Hello fellow BBQr's,
I need to take the plunge and purchase a foodsaver (vacuseal) device. Before I make the plunge, I would greatly value hearing from those who already own one of the various models. Specifically, what you love, hate and wish for with your device.
Looking at the various models, like cars, there are a bunch of "add-ons" and features, but I am wondering if the the KISS(Keep it simple stupid) principle doesn't apply.
Thanks in advance!
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I think that the KISS principle is well applied here. I have a more expensive model foodsaver, that has the automatic start up, etc., and I do not use it anymore. It was sometimes hard to get the bags to position properly to start, and the vacuum would continue to run, and the seal function would not automatically start. I bought the cheapest 2200 series, and it has to be operated manually, but I use it all the time.
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I am with cookie on this. I try to share my experiences with the Foodsavers when someone asks.
In short - the one that I bought 12 years ago ( which is the simple horizontal style that holds a roll of bag material) still works well. The one I bought last year ( current - in vogue vertical, black and shiny metal one, with the bag sensor, etc...) has been replaced twice. The second time they replaced it - I used it as a gift for someone else ;D.
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Like Tim, we have the 12 yr old horizontal model that works great for our simple vacuum bagging needs.
KISS has worked well for us...
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I should probably add a bit more information with respect to the thinks I "expect" to be sealing up. Now that we have two in college, it is no longer making much sense to cook up 3 slabs of ribs in one sitting. Oh wait, let me rephrase. It does make sense...to my neighbors :-)
1. Individual Beef Tenderloin steaks - I purchase the whole tenderloin and portion out steaks at home. I would freeze the filets in individual packages
2. Pork Ribs - Same as #1, purchase 3 slabs per pack, portion into 1/2 slabs for easy grab, thaw, cook.
3. Prepared foods, such as BBQ beef and pork
4. Lasagna - my dear lovely wife makes the best, but as stated above, 1/2 would be portioned and frozen for later.
5. Chicken parts; thighs, legs, breasts
6. Fresh caught fish; Northern Pike, perch, pan fish
Also, I can only assume you can "Poach" food sealed in bags; right? Something like a filet of fish, lemon slices, fresh thyme...
Agan, thank you for all the responses; I'm also searching the forum as not to be labeled "lazy" :-)
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I, too have the old horizontal style. I use it for the very things you describe - especially the fresh fish (we take it to the lake to package our limits of fish.) It has worked great for years.
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This is the one I bought my daughter.
Small footprint but manual closure.
FoodSaver V3240 Vertical Vacuum Sealer, White
by FoodSaver See the Amazon Page for this brand
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I'm with the others about keeping it simple and basic. I have the Foodsaver Gamesaver Deluxe which is a manual horiz. model and it works flawlessly. I use it for sous vide. For leftovers, throw a frozen one pound package of pulled pork into a pot of boiling water, turn it to low, and 15 minutes later it's lunch time.
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I just have a cheep a$$ Seal-A-Meal. It gets the jobs done fine.
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I'm with the others about keeping it simple and basic. I have the Foodsaver Gamesaver Deluxe which is a manual horiz. model and it works flawlessly. I use it for sous vide. For leftovers, throw a frozen one pound package of pulled pork into a pot of boiling water, turn it to low, and 15 minutes later it's lunch time.
X2 on Gamesaver...love it
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... The one I bought last year ( current - in vogue vertical, black and shiny metal one, with the bag sensor, etc...) has been replaced twice. The second time they replaced it - I used it as a gift for someone else ;D.
I have the shiny one too, but if you do more than 2-3 items at a single sitting, the thing stops developing vacuum for some reason (although the motor is still running). It then seals the bag still full of air. If you let it rest before continuing, then it appears to work okay. It may be new and shiny looking, but beneath it is still an old timer, kind of like Susan Lucci
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shiny looking, but beneath it is still an old timer, kind of like Susan Lucci
Funniest analogy I have heard! :D :D :D...pretty darned accurate too ;) ;D
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I purchased the V3460 Food Saver only one year ago, but it has worked flawlessly every time!
For what it is worth, I polled the forum members and I was told I could not go wrong with the food saver models.
I have never placed entire ribs or fish in the bags.
When I smoke chicken quarters, I do two per bag and it does fine!
I boil the bag, cut open and serve contents.
I feel no need to upgrade nor anticipate any mechanical failure.
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I think the newer models fail more when the user gets into "production" mode and do not allow a little cooling between sealing's. When I do a load of Bacon or Cheese I do let it rest about 90 seconds before sealing another bag. When you get into the pricier models aimed at hunters they can handle repeated sealing's as fast as you can feed it. I'm old and slow, so my 3840 does just fine.
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It does depend on the volume you intend to vac and seal at one time, and how patient you can be. Small batching, and no big rush - almost any unit will work.
Volume and pace are the key to longevity for the smaller or newer units. BTW-Food Saver now makes a unit like the Cabela's CG-15. It will take the 15'' bags, and appears to be very heavy duty.
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This is the model I have,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps76d4c4af.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps76d4c4af.jpg.html)
I have to say I like it over all but don't like the auto start when using the Dry Bag aging type bags.
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Saw the 4800 model at Costco the other day. I like the design changes they made.
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Kohls had 2450 for $99.00. Then got 20% off to boot.
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Sealed up 6 1/2 slabs of ribs last night. 1 of 6 had ice crystals inside after freezing, so I opened package, rinsed meat and dried any remaining liquid with paper towel. Placed in new bag and sealed up.
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