if you flatten the ground meat before Vac Sealing you get a higher chance of trapping an air bubble in the 2 corners. I have found that leaving it in a loose lump and sealing 1 lb in a quart (8x10?) chamber bag you can flatten it down afterwards to about 1/4 inch and stack them nicely in the freezer. Just make sure to prepare a flat spot for them before hand or you end up with lump shaped flats of meat that won't stack nice again if you move anything around. Love my VP 215C
i buy meat in bulk from the butcher and make my own sausages and ground meat. We package meats for meals so we have no waste. I fold a paper towel to about 1 inch wide and the length of bag opening and insert about 2 inches from sealing area. this helps with liquids getting into sealing areas. its not perfect but it has helped over the years
I now own the vp230 and have owned pretty much all the different types you tested and the vp230 is by far the best to buy. Yes it’s pricey but it’s the last sealer you’ll buy and you will never regret the purchase. Buy once cry once applies here
But the lifetime warranty from Meat brand is unbeatable. Literally never have to buy another one. You have to buy another vacmaster when that one goes out
I have a Vacmaster VP230 and find it absolutely the best investment. #1, it has an oil pump which is much quicker than a dry pump vac. #2. it has a large capacity for the height of the object being sealed. I use large mouth ball jars to store dried fruits, nuts, cut avocados and a host of spices. #3 It can accommodate 12 inch wide by 15 inch long bags. I can sous vide whole lamb racks, as an example. I have also purchased 55 lb bags of pizza flour and each 12x15 bag holds exactly 5 lbs. of flour. My 8x12 bags hold exactly a quart of food. #4 Inexpensive chamber bags will mean you have no excuse to not use the sealer. One advantage that the external sealers have is that you can seal a very large fish since the size of the bag is adjustable to expand to the required length. I wish someone would make a set of glass containers, not flimsy plastic ones, with glass lids and a relief valve which can be opened when you want to open the container after sealing.
This is the most comprehensive review I've seen for vacs. Great selection of vacs to meet your needs. Some great sleepers in here I would've never considered but still going with the big Vacmaster!
I have an older model of the VP230, the 210 and that thing is a beast. We use it constantly for left-overs, bulk cheese, and meats (cooked and raw). One trick I've picked up is to fill the chamber with small jars or cans, in addition to my bagged food, to reduce the amount of air in the chamber. This helps the pump last longer since it doesn't have to work as hard and seals the bag faster. I bought 1000 small bags and 1000 large bags over 5 years ago and still have plenty left.
Could I cube, season and place my meat/veggies on skewers and vacuum seal them for an upcoming bbq? If so, how long are they good for stored in the fridge?
@@kesbrandi I would probably not put them on skewers simply because the skewers themselves could tear through the vacuum-sealed bag. I'd skewer them after they spend time marinating in the sealed bag.
SPECTACULAR VIDEO! I watch a lot of reviews and this is one of the most thorough . Thank you. I've had a chamber vac for 2 years now, after many years of using external vacs, and I'd never go back.
I have a 20+ year old basic FoodSaver and bought an Avid Armor chamber vac sealer a year or two ago, $400-ish. Love it! Another possibly useful metric would be cool down time for people like me who buy logs of ground beef and break them down into 1-lb portions. We were previously having to use a second external sealer so we could let one cool down while we sealed with the other. Haven't had any issues with the chamber vac. BTW I shape the ground beef into a log and put it in the vacuum bag, seal, then use the rolling pin to flatten it out from edge to edge so I have a stack of flat beef packages.
I have never seen a Foodsaver last more than 2 years. We use them too much. We finally bought an Avid Armor and can't believe how well it works. We can't go fast enough to need a cool down period. No need to change oil. I worried about the noise level before buying, but not a problem in actual use.
One trick when sealing liquids with the external vacuum sealers is to go ahead and seal the bag at the very top when you put the liquid in. Then cut just the corner off where the vacuum sealer can only pull air out from that one spot. It allows for a much slower and controlled sealing process giving you plenty of time to manually seal the bag when the liquid starts making its way up to the top.
3 items you did not address, 1. price of the bags chamber vacuum bags are .005-.10/bag, external bags .50-.70/bag. 2 Thickness of bags chamber bags are 3mil-5mil. Much more durable bags. External vacuum bags are 3mil and I have had trouble with external bags loose their vacuum. 3. Chamber bags you only need to seal 1 side of the bag since they come with 3 sides already sealed. External bags come in rolls if you want custom sizes because of the expense of the bag. So you have to seal 2 sides. The chamber bag is so much cheaper that you don't have to worry about the size of the the bag.
This is the comment to upvote. This test is limited in scope and depth. This is far from their best work. I hope this is not a trend. I appreciate their work otherwise
@@lionintuhahahahaha better than all the reviews you’ve done. Oh wait you haven’t even attempted to conduct a review but I’m sure yours would be perfect. While they may not have covered everything “you” wanted to know it’s still very helpful. As in anything in life if you can do better prove it but that’s hard to do when you never leave your couch because you’re to busy watching UA-cam videos and eating chips.
Thank you for that review. Very well presented. Two of the features that are of more use to me personally, are the choices of vacuum level before the seal, and if the unit will operate without having to hold the buttons to operate them. It appears that the chamber sealers all lock and operate as stand alone, but with the external sealers it was a little less clear. I use my current sealer to seal a lot of marinades, meats, soups and stews, so considering a unit that handles fluids well is very important. My current sealer requires me to maintain pressure on the lid and hold down the button to operate it. It doesn't handle fluids well at all so I usually have to freeze things before sealing them, making vacuum sealing a multi-day process. Additionally, it does not allow me the option to seal without having to run the vacuum first. Things like fresh bread, baked goods, or delicate non-food items, get completely crushed whether they are going into the freezer or not because the unit doesn't seal until the vacuum is maxed out. I'll re-watch the video tomorrow when I'm not so tired and maybe I'll catch some things I missed. LOL I had been considering Cabela's 15in external but this video not only introduced me to the viability of chamber sealers but also gave me more to think about the overall application of the appliance. Thank you for this information!
Thanks David for the very nice and informative video! Been using a VP-210 for many years when it was a bit cheaper and love it. The biggest concern of why I chose a chamber vacuum sealer was because of the cost of the bags which unfortunately wasn't a topic of your ratings. 3 -4 mill mylar vacuum bags for chamber sealers are a fraction of the price for those requiring special bags for non-chamber vacuum sealers. Another item that should be included in the ratings is vacuuming liquids, not just the juice from the meats. There would be no comparisons for the rating as you can really only do that in a chamber vac sealer. You can literally seal up bags of water to make ice packs for camping or fishing trips and use the thawed water for drinking or cooking. Still have the old external vac sealer but only use it for sealing mason jars with dry foods.
FYI for best results on sealing your standers bags place the pattern side to the metal strip in the sealer. Also when purchasing a sealer look for a thick metal heat strip. This means the seal will wider. I had a food saver then purchased a Weston pro-2300. Suction was better, as well as the heating strip was wider.
I have had a Vacmaster VP215 for about 13 years now. It is probably the best investment I have made for a kitchen appliance. One other trick you can do with the chamber vacs is vacuum seal mason jars. This only works for dry items and powders. If you lay the jar on its side and leave the lid very slightly loosened, the air is drawn out and will seal up when the chamber is back to atmospheric pressure.
I've had the Vivor chamber vacuum sealer for three years now and its been flawless. It's not as refined as some of the more expensive models, but it does a great job. And no, it doesn't smell like oil. 🙂
I like to flatten my ground meat in the vacuum bag as well, it makes them stack better in the freezer, and it also makes them thaw faster. I found that they can be flattened easily after vacuum sealing as well, so no need to do it before hand!
We’ve had an Avid Armor USV32 for about a year. Absolutely love it! They recently came out with an attachment for it where you can externally vacuum seal Mason jars. I read today where someone said they reuse jars such as pizza sauce jars and vacuum seal them in the chamber. I haven’t tried this yet…but plan on trying it! One of the best purchases we’ve ever made!
We reuse alot of our used glass jars as well. You need to make sure the lids are in GREAT condition though. Don't use any that someone tapped on to get off/unscrew originally, or that were pried up or any that are damaged in any way or ya may regret it like we have. But yeah they work great
Chamber vac sealers include the flexibility to change the amount of vacuum. If you had any air left in the bags by any chamber sealer, it was user error. Admittedly, for the Vevor, the lack of a better manual might be responsible for the small air pockets, but you work with these a lot, so you ought to know better. Still, an excellent comparison of a great variety of sealers. Thanks!
I've owned expensive food saver external vacuum sealers that were large with removable trays but didn't last that long. We bought our Nesco VS12 for $100 at the time. IMO for the price its a great value and easy to store for the average household
I used his video to choose his in depth review of wood pellet smokers. After a season of cooking BBQ I was very happy with the well manufactured and good looking Silverbac grill. I am going to make my vacuum sealer purchase based on this video
Thanks for the reviews. I've been through four Food Savers in the last ten years. I finally decided to get something more durable. I went with the Meat 16". It's the best combination of price, performance, size and warranty imho. I wouldn't have known it even existed without this video!
I was in need of a new vacuum sealer and really appreciated your thorough reviews. Overall, your video was very informative and I had been considering a chamber sealer for some time. I ended up going with the external sealer, again, as it made the most sense for me. Thanks for the links.
Loved the video but since I process my own version I need to know which units are best for continuous use without overheating. I have had Foodsaver units for over 20 years but they start overheating after about four bags.
That's a great idea for a torture test of vacuum sealers. I'll see how I can incorporate that in the future. With pretty much any of the chamber vacs, you'll be fine. I did 16 bags back to back with the JVR Vac 100 and there wasn't any downtime with that chamber vac. You can find that video here: ua-cam.com/video/giEbhxemA1c/v-deo.htmlsi=-rEdtNylWH9BUyUB
For the ground beef sealing, I’ve found that cutting and weighing the chub and sealing it as a cylinder eliminates the corner air, then you roll the beef into flat slabs after it’s sealed. It’s also much cleaner and uses less bag material since you can make your bags smaller with less over hang then push the beef all the way to the seal when flattening.
I have a Nesco it failed after a few uses. Even though I always stored it unlocked the heat strip failed in places making it useless. I now have a Vacmaster. best unit ever!
I love my Nesco. Have been using it for 2 years now and no issues. It's very powerful, but has a "gentle" setting for not crushing things. Can use a double seal feature as well.
I have one that I've used frequently for about 3 years now. I bought some replacement foam sealers off Amazon and they are about half the thickness of the originals and Nesco doesn't sell them as far as I can tell. Have you had any luck with replacement foam?
@@MonkeyPunchZPokerThe owners manual says not to lock / close the lid when not in use, to avoid cruising the seal. I pull the handle down "before" closing the lid, this extends the locking hooks and prevents the lid from closing completely.
I have a JVR Vac100 - Chamber Vacuum Sealer and I’m totally satisfied with its performance, quietness AND repairability! I accidentally sucked up a lot of very fine onion powder into the system and it screwed up the valves and the pump. Obviously this wasn’t a warranty issue and I was dreading writing a check to repair what I did! Being frugal I investigated what happened , the entire insides of the vacuum system was literally coated and caked with this powder. The oil pump, vacuum solenoid’s and every vacuum hose was coated internally with this powder. What a mess! In retrospect, a major benefits of the Vac100 is serviceability. Undo a few screws on the back and the entire top tips forward giving full unrestricted access to all internal components. I started by removing the vac pump from the chassis, it sits on four vibration isolators which contribute to the over all quietness of the machine. I then proceeded to disassemble the pump by removing the oil reservoir and noticed this thick paste of oil and onion powder inside ,the pump was so gummed up it wouldn’t turn by hand. Vac pumps are tight tolerance machines and this powder is probably abrasive. I dig deeper into the pump and find it’s everywhere so I tore the pump completely apart, cleaned and reassembled. I had to buy a external vac meter to test it and to my surprise it worked. The rebuild was a complete success. I saved myself a boat load of money by doing this. Anyone that can work on engines can work on this pump. I then turned my attention to the vacuum solenoids and the vacuum line, just like the pump they were disassembled and cleaned. I but the entire VAC-100 together and has been running perfectly for months. I dodged a major bullet on this screw up and I attribute it to the ease of access to the components, the durability of the pump. If this pump had been non-oilless I suspect it would have been permanently damaged. I’m extremely happy with my vac chamber. Beware of throw away products and buy a machine with a “oil” pump!
My Avid Armor USV32 has an oil free pump. It has been working great for two years. My lab uses a oil free vacuume pump for 6 years in water testing. I will never buy another vaccume pump that requires oil.
I've owned a foodsaver sealer for the last 10 years and after learning all the secrets it still works great. I just vacuum sealed chicken breasts with a thin Teriyaki marinade sauce with almost no air pockets and then sous vide cooked them to perfection.
I’ve got a cheapo external vac sealer - $50 Amazon deal. Thing is it has the jar vac seal attachment which really made it worth it. I have to press down on it to get the vac seal now but for $50 and can buy the bag rolls cheap - absolutely worth it. Point is you don’t need to spend $$$$ if you are not ready to spend all the money.
You'll spend less money in the long-term if you buy any of the products reviewed. I could have bought two meat vacuum sealers for what I've spent on cheap Food Savers over the years.
Great informational video! I use a basic foodsaver at home and the Meat chamber caught my eye. I like to think of it as a buy once cry once type of deal.
i got the anova chamber vacuum a tiny 13.6x11.2x8.9 @ 17lbs. costs $350 with frequent sales down to 300. quite portable though I use mine so often it just stays on the counter/ Has worked great. doesn't pull a vacuum as tight as a vp230, but better than external vacuums and quite cheap/small. It is also attractive to look at.
wow what rich reviews, loved that you reviewed the manuals, unfortunately i wanted to know about sealing big roast like pork butt, ribs, brisket, whole large roast
I have a Vacmaster VP 215 and what I did was get a rolling cart off of amazon. It was a bit bigger one with a solid wooden top and larger wheels to move it around when needed and it has worked perfectly. Most of the time it is sitting out of the way but if needed I can roll it into the kitchen or near a counter if we are doing a lot of sealing. Since I buy bags 1000 at a time I use the lower shelves for bag storage. The first year I got it I sealed an entire elk one bag after another with only enough time to place a new bag in and make sure it was placed correctly. That isn't something you can do with an external bag sealer. The sound on it is comparable to humming mildly loud. You can easily have a conversation right next to it without raising your voice. The one pro that externals have is that with bag rolls you can seal things like entire fish up to salmon size which you can't do with a chamber vac. Edit: I also forgot, if you contact Vacmaster you get somebody in the USA and you can buy every single part (of the oil pump chamber models) as a replacement if it ever breaks both of which are huge pluses.
6:00ish My personal experience with BBQ, and other foods that are better the more seasonings and/or marinades work into the meat fibers, is that they taste better after being reheated sous vide.
I noticed that you used external bags in the chamber vacs. I don't think it will be any problem but one of the good things about chamber vacs is that they don't need a special vacuum bag, and you can find them much cheaper.
@@troyrager1352I noticed that the last time I went to their website to stock up. They are no different in quality, but you get a lot more footage and it's much cheaper.
This was good.. It would be helpful to find out if any chamber vac machines CAN seal produce jars that have been purchased from the store.. Kilner jars also included I have purchased many machines that claim to reseal USED produce jar.. Deni vac being only one such product.. Lochness Scottish Highlands.. Your thoughts and impute on this would be great..
Thank you. Thank you. Thank you. I have a FoodSaver Vacuum Sealer FM2000-FFP and my wife has been wanting to buy a "newer" one. Once she saw this video and how it performs the same we are now buying a chamber lol.
Excellent Video. There is a lot of discussion on the benefits of the chamber vacuum sealer but one thing you did not test is the max size of what can be sealed. I do a lot of Sous Vide including large cuts of meat, 14 to 18 lbs. Briskets and 20+ lbs. hams. Chamber sealers could not handle this task, I use a VacMaster Pro 380 (previous model to the 360) and find it is more than up to the task. One of the liquid workarounds I have found is to double bag my briskets when making Corned beef for Pastrami. I will place the wet brisket into the first bag with about a 25% over-flap, place that bag into a second bag, flap end first. When I pull the vacuum the liquid has to be pulled out of the the first bag into the bottom of the outer bag, the vacuum is completed before it can reach the seal line.
something i believe you didnt cover is reliablity, how many seals can you do in a row before the units needs to cool down? How long will the units last and keep sealing like it did new? I dont want to spend hundreds of dollars on a unit that will just break and fail on me.
If you seal enough slices of brisket for a sandwich you can just drop the bag in boiling water. It’s so good and moist , like you just smoked and sliced it. Also no pot to clean up.
Dont pick an oil-free unit, the ones with vacuum oil(which is a special oil) gives a deeper vacuum,which is what u want.Also, putting the package in boiling water after sealing for a minute or so, will make the plastic bag Real Tight around the food, try it, you can see the difference!! 😊
@The Barbecue Lab.. I may have missed it but why did you not use Foodsaver as they have many models and they were the first of the external units.. Very Strange??
One point I'd like to mention. For the last 30 years or so I've used the cheap vacuum sealers like the seal a meal. I normally use my bags at least twice. After they come out of the freezer and get emptied they get washed and reused. Maybe more than twice if I have enough bag left. Now here's the issue. The vacuum sealers I'm getting now have the vacuum chamber further from the sealer strip and that means you waste more bag each time you seal them. One of the reasons for using a vacuum sealer is to save money so a sealer shouldn't waste bag material more than a minimum for sealing.
Thank you for addressing the weight and storage of the chamber sealers. As we age, lifting and moving a 40+ pound sealer isn’t what I want to do. I could put one in the basement, on the work bench, since the freezer is 10’ away.. Oh well, time to check out the lighter and smaller Anova.
Didn’t have any luck getting an Anova for this test, but the VP95 is the easiest of this testing group for chamber vacs to move around from our experience. The two big ones are two person moves unless you want to ice and heat your back for a few days…
I recently purchased a beelicious for 135$. Very good Chinese external vac sealer. Double seal option 3 dif setting for wet or dry Lots of great features and has digital overheat protection. I will not ever buy a food saver brand ever again! Last 3 only lasted a few yrs. I hunt and fish a lot so packaging my wild game is very important to me
thank you for your time on this vid. i've been having a hard time finding a hose port on these newer vacs... and your vid shows where i can get the unit w/a port.
I notice that the Vasmaster P230 has a removable power cable. THAT feature should be a part of the rating. I cannot express how much difference that that one feature makes to me.
I would like to see using mylar bags and which models crush or can be adjusted for intact freeze-dried foods for long-term storage. Also which ones are best for powdered freeze-dried storage.
I purchased the Vacmaster 360 a few months ago and have been very pleased. It's very powerful and being able to handle 15in bags was key as I sometimes will vacuum seal whole briskets after smoking...previously had a Food Saver, but decided against buying that brand again due to them now not being able to be repaired when a simple item like the gasket wears out, which is what happened to my unit. They just want you to have to buy a new one...I was out and moved on to a more commercial type unit...not exactly but certainly more robust than the plastic light duty Food Saver and for not much more $$...
Amazing video! I'm currently doing research for my family small restaurant. Looking for something durable but not break the bank as a first purchase. Thank you for sharing your honest opinion on the selected models you tested.
I planned on vacuum sealing a spatchcocked turkey in a salty buttermilk brine this Thanksgiving. I’ve been struggling to find a vacuum sealer that I think would do the job of creating a good seal. Thinking that the paper towel might contaminate the solution…
I've had four of them in the last 10 years. They are not well made and you're destined to have problems. I finally bought the Meat 16" vacuum sealer because it has a lifetime warranty.
I agree. Trouble with my fourth Food Saver in the last decade is what led me to this video. I didn't even realize how many other options were out there. Now, I've bought my last vacuum sealer, since it comes with a lifetime warranty.
VacMaster makes chamber vacs with both diaphragm and oil bath vacuum pumps. At least they did when I bought my model 215 which appears almost identical to the 230 tested here. My 215 has an oil bath vacuum pump. I considered the less expensive diaphragm pump VacMaster. The difference was supposedly that the lifetime of the pump would be longer with the oil bath version. But the oil bath units were more expensive.
I’m new to the concept of food sealers. Thank you for a great comparison video. The chamber units seem too expensive to me. I normally just wrap my meat and put it into a non-sealed ziplock bag before putting it into the freezer. I never have issues with freezer burn. I’m not even sure I would want to spend $120 for a Nesco sealer, especially if the bag as are costly. Why invest hundreds of dollars on a chamber unit just to seal bags? Maybe I’m missing something but I can think of way more important things on which to spend my money.
I bought 1/2 a beef and had it vacuum sealed chamber style witch coast me extra and after 3 months I had to reseal over 75% of the package’s with my food saver external vacuum sealer because they lost seal and started to freezer burn
Could I cube, season and place my meat/veggies on skewers and vacuum seal them for an upcoming bbq? If so, how long are they good for stored in the fridge?
You could cube, season and put food on skewers then vacuum seal, but I would look into some bone guards for the ends of all of the skewers so they don't puncture the bag. They're little squares of harder plastic to make sure bones and other hard things don't pop through and ruin the seal. As far as how long to store in the fridge, I wouldn't go longer than 3-5 days myself, but I'm no food scientist and can't really speak to food safety standards.
I have a older Foodsaver and moist foods like maybe salmon from Costco needs some prep.. you have to wipe them down to try and remove the external moisture.
@The Barbecue Lab I hope you see this and respond or anyone else who has experience with re-heating smoked brisket with sous vide. I'm curious to know what temp and time you're choosing for reheating. I'm assuming 135-145 F and about 30mins. I plan on doing this and would like to not go in blind. I know your supposed to keep brisket above 140 f for it to be safe when resting for long periods. Hope to hear from someone.
Thank you for Sharing, your awesome review, I noticed that all of the Sealer Bag's, had Food saver Bag's, My Father had a Bar BBQ Restaurant for 35 year's, The Sealer was A Chamber unit, it got a Problem, And needed to be worked on, The Unit was Made in Sweztlern, a Was a Huge unit, My question is, out of all the units you Tested, will They use a Commercial Sealer Bag, I have so many Sizes of Bag's, even Rolls, These Bag's are Smooth on both sides of Bag's, I would guess that all of the Chamber Sealers will use my Bag's, if any of the external machines would work, that would be awesome, we are Short on Space and Money, these Crazy Times in are Country and World, but I have Prayers and Hope. That thing's will get better. Again Thank you for Sharing your Time. Sincerely your freind from Mo Rick. God Bless you 🙏 and your family and God Bless America 🇺🇸 🙏 and God Bless all of are Great Veterans and First Responders 🙏
Bought the VacMaster 350 a few years back for around $300. Was very happy with the machine until I needed to replace the foam rubber sealer in the bottom tray - called and found out they have discontinued the model and NO LONGER HAVE REPLACEMENT PARTS. Since they couldn't replace the part, they offered $100 off the new 360. This is BS in my opinion, why should I have to buy a new sealer when all I needed was a 10 cent piece of foam rubber. If you're going to sell a sealer for that kind of money, you should take care of your customer and and make sure you've got replacement parts for the long term .I'll never buy from VacMaster again.
Thank you David --- how about doing a video on the cost of the bags for these units? The ongoing cost to operate these units IMHO should be taken into account. Just as the cost of ink for your printer needs to be considered before buying that printer, we must know what the bags will cost and IF they can be used for a second or third time. Thank you, very well done video --
My old cheap GERYON Vacuum Sealer has been cranking away for years... perfectly. And cost me 40 bucks. We threw away the POS FoodSaver we had prior to the Geryon.
if you flatten the ground meat before Vac Sealing you get a higher chance of trapping an air bubble in the 2 corners. I have found that leaving it in a loose lump and sealing 1 lb in a quart (8x10?) chamber bag you can flatten it down afterwards to about 1/4 inch and stack them nicely in the freezer. Just make sure to prepare a flat spot for them before hand or you end up with lump shaped flats of meat that won't stack nice again if you move anything around. Love my VP 215C
i buy meat in bulk from the butcher and make my own sausages and ground meat. We package meats for meals so we have no waste. I fold a paper towel to about 1 inch wide and the length of bag opening and insert about 2 inches from sealing area. this helps with liquids getting into sealing areas. its not perfect but it has helped over the years
Now there's a great idea! Always frustrating when the sealer won't seal because liquid made it past that area!
Same here. This was actually in the instructions that came with our sealer.
I now own the vp230 and have owned pretty much all the different types you tested and the vp230 is by far the best to buy. Yes it’s pricey but it’s the last sealer you’ll buy and you will never regret the purchase. Buy once cry once applies here
But the lifetime warranty from Meat brand is unbeatable. Literally never have to buy another one. You have to buy another vacmaster when that one goes out
VP215
Amazing machine.
I’ve done way over a 1000 bags. Is it a big heavy machine, yes.
I didn’t care. I have it on a roll around cart
I have a Vacmaster VP230 and find it absolutely the best investment. #1, it has an oil pump which is much quicker than a dry pump vac. #2. it has a large capacity for the height of the object being sealed. I use large mouth ball jars to store dried fruits, nuts, cut avocados and a host of spices. #3 It can accommodate 12 inch wide by 15 inch long bags. I can sous vide whole lamb racks, as an example. I have also purchased 55 lb bags of pizza flour and each 12x15 bag holds exactly 5 lbs. of flour. My 8x12 bags hold exactly a quart of food. #4 Inexpensive chamber bags will mean you have no excuse to not use the sealer.
One advantage that the external sealers have is that you can seal a very large fish since the size of the bag is adjustable to expand to the required length.
I wish someone would make a set of glass containers, not flimsy plastic ones, with glass lids and a relief valve which can be opened when you want to open the container after sealing.
This is the most comprehensive review I've seen for vacs. Great selection of vacs to meet your needs. Some great sleepers in here I would've never considered but still going with the big Vacmaster!
I have an older model of the VP230, the 210 and that thing is a beast. We use it constantly for left-overs, bulk cheese, and meats (cooked and raw). One trick I've picked up is to fill the chamber with small jars or cans, in addition to my bagged food, to reduce the amount of air in the chamber. This helps the pump last longer since it doesn't have to work as hard and seals the bag faster. I bought 1000 small bags and 1000 large bags over 5 years ago and still have plenty left.
Could I cube, season and place my meat/veggies on skewers and vacuum seal them for an upcoming bbq? If so, how long are they good for stored in the fridge?
@@kesbrandi I would probably not put them on skewers simply because the skewers themselves could tear through the vacuum-sealed bag. I'd skewer them after they spend time marinating in the sealed bag.
SPECTACULAR VIDEO! I watch a lot of reviews and this is one of the most thorough . Thank you. I've had a chamber vac for 2 years now, after many years of using external vacs, and I'd never go back.
I have a 20+ year old basic FoodSaver and bought an Avid Armor chamber vac sealer a year or two ago, $400-ish. Love it! Another possibly useful metric would be cool down time for people like me who buy logs of ground beef and break them down into 1-lb portions. We were previously having to use a second external sealer so we could let one cool down while we sealed with the other. Haven't had any issues with the chamber vac. BTW I shape the ground beef into a log and put it in the vacuum bag, seal, then use the rolling pin to flatten it out from edge to edge so I have a stack of flat beef packages.
Haven’t had a chance to work with Avid Armor yet, but I hope to one day. Great tip on the ground beef!
@@TheBarbecueLab Great video! Let's make that happen. Would love to have you test ours as well. 👍
I have never seen a Foodsaver last more than 2 years. We use them too much.
We finally bought an Avid Armor and can't believe how well it works.
We can't go fast enough to need a cool down period. No need to change oil.
I worried about the noise level before buying, but not a problem in actual use.
One trick when sealing liquids with the external vacuum sealers is to go ahead and seal the bag at the very top when you put the liquid in. Then cut just the corner off where the vacuum sealer can only pull air out from that one spot. It allows for a much slower and controlled sealing process giving you plenty of time to manually seal the bag when the liquid starts making its way up to the top.
3 items you did not address, 1. price of the bags chamber vacuum bags are .005-.10/bag, external bags .50-.70/bag. 2 Thickness of bags chamber bags are 3mil-5mil. Much more durable bags. External vacuum bags are 3mil and I have had trouble with external bags loose their vacuum. 3. Chamber bags you only need to seal 1 side of the bag since they come with 3 sides already sealed. External bags come in rolls if you want custom sizes because of the expense of the bag. So you have to seal 2 sides. The chamber bag is so much cheaper that you don't have to worry about the size of the the bag.
With an external sealer, wouldn't you have the option to use either bag type?
@insangryu no, the external bags have a texture on one side of the bags to allow air to escape. A chamber does not need the texture bags.
This is the comment to upvote. This test is limited in scope and depth. This is far from their best work. I hope this is not a trend. I appreciate their work otherwise
They didn't even respond. What a joke
@@lionintuhahahahaha better than all the reviews you’ve done. Oh wait you haven’t even attempted to conduct a review but I’m sure yours would be perfect. While they may not have covered everything “you” wanted to know it’s still very helpful. As in anything in life if you can do better prove it but that’s hard to do when you never leave your couch because you’re to busy watching UA-cam videos and eating chips.
Thank you for that review. Very well presented. Two of the features that are of more use to me personally, are the choices of vacuum level before the seal, and if the unit will operate without having to hold the buttons to operate them. It appears that the chamber sealers all lock and operate as stand alone, but with the external sealers it was a little less clear. I use my current sealer to seal a lot of marinades, meats, soups and stews, so considering a unit that handles fluids well is very important. My current sealer requires me to maintain pressure on the lid and hold down the button to operate it. It doesn't handle fluids well at all so I usually have to freeze things before sealing them, making vacuum sealing a multi-day process. Additionally, it does not allow me the option to seal without having to run the vacuum first. Things like fresh bread, baked goods, or delicate non-food items, get completely crushed whether they are going into the freezer or not because the unit doesn't seal until the vacuum is maxed out. I'll re-watch the video tomorrow when I'm not so tired and maybe I'll catch some things I missed. LOL
I had been considering Cabela's 15in external but this video not only introduced me to the viability of chamber sealers but also gave me more to think about the overall application of the appliance. Thank you for this information!
Thanks David for the very nice and informative video! Been using a VP-210 for many years when it was a bit cheaper and love it. The biggest concern of why I chose a chamber vacuum sealer was because of the cost of the bags which unfortunately wasn't a topic of your ratings. 3 -4 mill mylar vacuum bags for chamber sealers are a fraction of the price for those requiring special bags for non-chamber vacuum sealers. Another item that should be included in the ratings is vacuuming liquids, not just the juice from the meats. There would be no comparisons for the rating as you can really only do that in a chamber vac sealer. You can literally seal up bags of water to make ice packs for camping or fishing trips and use the thawed water for drinking or cooking. Still have the old external vac sealer but only use it for sealing mason jars with dry foods.
FYI for best results on sealing your standers bags place the pattern side to the metal strip in the sealer. Also when purchasing a sealer look for a thick metal heat strip. This means the seal will wider. I had a food saver then purchased a Weston pro-2300. Suction was better, as well as the heating strip was wider.
I have had a Vacmaster VP215 for about 13 years now. It is probably the best investment I have made for a kitchen appliance.
One other trick you can do with the chamber vacs is vacuum seal mason jars. This only works for dry items and powders. If you lay the jar on its side and leave the lid very slightly loosened, the air is drawn out and will seal up when the chamber is back to atmospheric pressure.
I've had the Vivor chamber vacuum sealer for three years now and its been flawless.
It's not as refined as some of the more expensive models, but it does a great job.
And no, it doesn't smell like oil. 🙂
I like to flatten my ground meat in the vacuum bag as well, it makes them stack better in the freezer, and it also makes them thaw faster. I found that they can be flattened easily after vacuum sealing as well, so no need to do it before hand!
I do the same thing .. I just put a weighed paddy in the bag and flatten it after vacuum sealing.
We’ve had an Avid Armor USV32 for about a year. Absolutely love it! They recently came out with an attachment for it where you can externally vacuum seal Mason jars. I read today where someone said they reuse jars such as pizza sauce jars and vacuum seal them in the chamber. I haven’t tried this yet…but plan on trying it! One of the best purchases we’ve ever made!
We reuse alot of our used glass jars as well. You need to make sure the lids are in GREAT condition though. Don't use any that someone tapped on to get off/unscrew originally, or that were pried up or any that are damaged in any way or ya may regret it like we have. But yeah they work great
Chamber vac sealers include the flexibility to change the amount of vacuum. If you had any air left in the bags by any chamber sealer, it was user error. Admittedly, for the Vevor, the lack of a better manual might be responsible for the small air pockets, but you work with these a lot, so you ought to know better. Still, an excellent comparison of a great variety of sealers. Thanks!
I've owned expensive food saver external vacuum sealers that were large with removable trays but didn't last that long. We bought our Nesco VS12 for $100 at the time. IMO for the price its a great value and easy to store for the average household
I used his video to choose his in depth review of wood pellet smokers. After a season of cooking BBQ I was very happy with the well manufactured and good looking Silverbac grill. I am going to make my vacuum sealer purchase based on this video
Got a VP230 back in January. Wish I would have gotten a chamber years ago. Excellent reviews.
Thanks for the reviews. I've been through four Food Savers in the last ten years. I finally decided to get something more durable. I went with the Meat 16". It's the best combination of price, performance, size and warranty imho. I wouldn't have known it even existed without this video!
I was in need of a new vacuum sealer and really appreciated your thorough reviews. Overall, your video was very informative and I had been considering a chamber sealer for some time. I ended up going with the external sealer, again, as it made the most sense for me. Thanks for the links.
Loved the video but since I process my own version I need to know which units are best for continuous use without overheating. I have had Foodsaver units for over 20 years but they start overheating after about four bags.
That's a great idea for a torture test of vacuum sealers. I'll see how I can incorporate that in the future. With pretty much any of the chamber vacs, you'll be fine. I did 16 bags back to back with the JVR Vac 100 and there wasn't any downtime with that chamber vac. You can find that video here: ua-cam.com/video/giEbhxemA1c/v-deo.htmlsi=-rEdtNylWH9BUyUB
For the ground beef sealing, I’ve found that cutting and weighing the chub and sealing it as a cylinder eliminates the corner air, then you roll the beef into flat slabs after it’s sealed. It’s also much cleaner and uses less bag material since you can make your bags smaller with less over hang then push the beef all the way to the seal when flattening.
I have a Nesco it failed after a few uses. Even though I always stored it unlocked the heat strip failed in places making it useless. I now have a Vacmaster. best unit ever!
2:00 Price
4:40 Storage
6:30 Sealing Moist Cooked Foods
8:00 Marinades
10:40 Ground meat
13:00 Cleaning
14:20 Sound During Operation
15:15 Manual Helpfulness
17:05 Final Thoughts
23:15 Summary
Great review! I have the JVR Vac 100 chamber sealer and like it a lot. Have had it for over a year with no problems with it whatsoever.
I love my Nesco. Have been using it for 2 years now and no issues. It's very powerful, but has a "gentle" setting for not crushing things. Can use a double seal feature as well.
I have one that I've used frequently for about 3 years now. I bought some replacement foam sealers off Amazon and they are about half the thickness of the originals and Nesco doesn't sell them as far as I can tell. Have you had any luck with replacement foam?
@@MonkeyPunchZPokerThe owners manual says not to lock / close the lid when not in use, to avoid cruising the seal. I pull the handle down "before" closing the lid, this extends the locking hooks and prevents the lid from closing completely.
I have a JVR Vac100 - Chamber Vacuum Sealer and I’m totally satisfied with its performance, quietness AND repairability!
I accidentally sucked up a lot of very fine onion powder into the system and it screwed up the valves and the pump. Obviously this wasn’t a warranty issue and I was dreading writing a check to repair what I did!
Being frugal I investigated what happened , the entire insides of the vacuum system was literally coated and caked with this powder. The oil pump, vacuum solenoid’s and every vacuum hose was coated internally with this powder. What a mess!
In retrospect, a major benefits of the Vac100 is serviceability. Undo a few screws on the back and the entire top tips forward giving full unrestricted access to all internal components.
I started by removing the vac pump from the chassis, it sits on four vibration isolators which contribute to the over all quietness of the machine. I then proceeded to disassemble the pump by removing the oil reservoir and noticed this thick paste of oil and onion powder inside ,the pump was so gummed up it wouldn’t turn by hand. Vac pumps are tight tolerance machines and this powder is probably abrasive. I dig deeper into the pump and find it’s everywhere so I tore the pump completely apart, cleaned and reassembled. I had to buy a external vac meter to test it and to my surprise it worked. The rebuild was a complete success. I saved myself a boat load of money by doing this. Anyone that can work on engines can work on this pump.
I then turned my attention to the vacuum solenoids and the vacuum line, just like the pump they were disassembled and cleaned. I but the entire VAC-100 together and has been running perfectly for months.
I dodged a major bullet on this screw up and I attribute it to the ease of access to the components, the durability of the pump. If this pump had been non-oilless I suspect it would have been permanently damaged.
I’m extremely happy with my vac chamber. Beware of throw away products and buy a machine with a “oil” pump!
Wow, what an experience you had! I have the Vac 100 also and like it a lot. Very very pleased with it.
My Avid Armor USV32 has an oil free pump. It has been working great for two years.
My lab uses a oil free vacuume pump for 6 years in water testing. I will never buy another vaccume pump that requires oil.
The vacuum chamber product may be big, but they’re so much fun to watch in action. Great review, Barbecue Lab!
Great video. I have the Avid Armor USV20, the dimensions are 12.25” W x 8.5” L x 3” and is $359 with an accessory port. I love it.
I also have Avid Armor chamber vac as well. Love it!!!
Really good video. Thanks for putting this together.
Thanks for watching Mark!
Extremely comprehensive. Excellent 👌
always freeze wet first then no problem, you can even freeze in the shapes you want ezzy peezy.
I've owned a foodsaver sealer for the last 10 years and after learning all the secrets it still works great.
I just vacuum sealed chicken breasts with a thin Teriyaki marinade sauce with almost no air pockets and then sous vide cooked them to perfection.
11:56 air pockets are eliminated if you leave a space up both sides for the air to escape 🙂 13.27 the tray is tight but removable.
I’ve got a cheapo external vac sealer - $50 Amazon deal. Thing is it has the jar vac seal attachment which really made it worth it. I have to press down on it to get the vac seal now but for $50 and can buy the bag rolls cheap - absolutely worth it. Point is you don’t need to spend $$$$ if you are not ready to spend all the money.
You'll spend less money in the long-term if you buy any of the products reviewed. I could have bought two meat vacuum sealers for what I've spent on cheap Food Savers over the years.
Great informational video! I use a basic foodsaver at home and the Meat chamber caught my eye. I like to think of it as a buy once cry once type of deal.
i got the anova chamber vacuum a tiny 13.6x11.2x8.9 @ 17lbs. costs $350 with frequent sales down to 300. quite portable though I use mine so often it just stays on the counter/ Has worked great. doesn't pull a vacuum as tight as a vp230, but better than external vacuums and quite cheap/small. It is also attractive to look at.
Didn’t get a chance to work Annova this time around, but I look forward to it next time if we can work it out.
wow what rich reviews, loved that you reviewed the manuals, unfortunately i wanted to know about sealing big roast like pork butt, ribs, brisket, whole large roast
The Meat 16" works great for large cuts of meat.
For years I have been using the Seal-a-Meal Game Saver Plus Deluxe. It didn't cost an arm and a leg and seals both bags and jars.
Can you provide your thoughts on the Anova Precision Chamber Sealer?
I saw AMK updated their review in June 2023 and named it their number 1 pick.
I have a Vacmaster VP 215 and what I did was get a rolling cart off of amazon. It was a bit bigger one with a solid wooden top and larger wheels to move it around when needed and it has worked perfectly. Most of the time it is sitting out of the way but if needed I can roll it into the kitchen or near a counter if we are doing a lot of sealing. Since I buy bags 1000 at a time I use the lower shelves for bag storage.
The first year I got it I sealed an entire elk one bag after another with only enough time to place a new bag in and make sure it was placed correctly. That isn't something you can do with an external bag sealer. The sound on it is comparable to humming mildly loud. You can easily have a conversation right next to it without raising your voice. The one pro that externals have is that with bag rolls you can seal things like entire fish up to salmon size which you can't do with a chamber vac.
Edit: I also forgot, if you contact Vacmaster you get somebody in the USA and you can buy every single part (of the oil pump chamber models) as a replacement if it ever breaks both of which are huge pluses.
6:00ish My personal experience with BBQ, and other foods that are better the more seasonings and/or marinades work into the meat fibers, is that they taste better after being reheated sous vide.
I noticed that you used external bags in the chamber vacs. I don't think it will be any problem but one of the good things about chamber vacs is that they don't need a special vacuum bag, and you can find them much cheaper.
You can get a smooth bag vacuum sealer, an external sealer.
Costco has Kirkland vacuum seal bags for half the price of food saver and they seem to be identical.
@@troyrager1352I noticed that the last time I went to their website to stock up. They are no different in quality, but you get a lot more footage and it's much cheaper.
This was good.. It would be helpful to find out if any chamber vac machines CAN seal produce jars that have been purchased from the store.. Kilner jars also included I have purchased many machines that claim to reseal USED produce jar.. Deni vac being only one such product.. Lochness Scottish Highlands.. Your thoughts and impute on this would be great..
Thank you. Thank you. Thank you.
I have a FoodSaver Vacuum Sealer FM2000-FFP and my wife has been wanting to buy a "newer" one. Once she saw this video and how it performs the same we are now buying a chamber lol.
Anything will perform better than a Food Saver over the long-term. I've never had one last more than three years.
Excellent Video. There is a lot of discussion on the benefits of the chamber vacuum sealer but one thing you did not test is the max size of what can be sealed. I do a lot of Sous Vide including large cuts of meat, 14 to 18 lbs. Briskets and 20+ lbs. hams. Chamber sealers could not handle this task, I use a VacMaster Pro 380 (previous model to the 360) and find it is more than up to the task. One of the liquid workarounds I have found is to double bag my briskets when making Corned beef for Pastrami. I will place the wet brisket into the first bag with about a 25% over-flap, place that bag into a second bag, flap end first. When I pull the vacuum the liquid has to be pulled out of the the first bag into the bottom of the outer bag, the vacuum is completed before it can reach the seal line.
Excellent video.
I bought the Nesco.
Liked the 1 handed handle for latching and unlatching. Also the double seal. 👍👍
I use a Cabela’s 12” external sealer. I mainly do about 60-70 sockeye salmon fillets a year. I’ve had real good luck with it.
Shoot I’ve done 60 fillets in the last 2 weeks. Get with the program brother.
@@Sackmatters That’s all the two of us eat.
something i believe you didnt cover is reliablity, how many seals can you do in a row before the units needs to cool down? How long will the units last and keep sealing like it did new? I dont want to spend hundreds of dollars on a unit that will just break and fail on me.
Great reviews! - I just received the Vevor unit you reviewed, and so far I'm super happy with it. - Cheers!
If you seal enough slices of brisket for a sandwich you can just drop the bag in boiling water. It’s so good and moist , like you just smoked and sliced it. Also no pot to clean up.
I do that with my pulled pork.
Very nice review. Definitely got me where I need to be. Appreciate ya!
I still like my Foodsaver. Have it for several years and have not been disappointed. Also have a smaller Foodsaver for “lighter” sealing.
Dont pick an oil-free unit, the ones with vacuum oil(which is a special oil) gives a deeper vacuum,which is what u want.Also, putting the package in boiling water after sealing for a minute or so, will make the plastic bag Real Tight around the food, try it, you can see the difference!! 😊
@The Barbecue Lab.. I may have missed it but why did you not use Foodsaver as they have many models and they were the first of the external units.. Very Strange??
Probably because they are junk.
Cause they're junk nowadays
Brother you nailed it!👍 Very informative video which caused me to subscribe.🤘🤘🤘
One thing to consider is the cost of bags. The chamber bags are not embossed so they are much cheaper than the bags for external units.
One point I'd like to mention. For the last 30 years or so I've used the cheap vacuum sealers like the seal a meal. I normally use my bags at least twice. After they come out of the freezer and get emptied they get washed and reused. Maybe more than twice if I have enough bag left. Now here's the issue. The vacuum sealers I'm getting now have the vacuum chamber further from the sealer strip and that means you waste more bag each time you seal them. One of the reasons for using a vacuum sealer is to save money so a sealer shouldn't waste bag material more than a minimum for sealing.
Where do you buy the Meat Chamber Vacuum Sealer with the life time warranty? Cabela’s only has a one year warranty 23:59
Here's the link to the Meat Chamber Vac with the lifetime warranty. meat-your-maker.pxf.io/QyPoqM
Thanks for this great video, super helpful when deciding on a vacuum sealer.
Thank you for addressing the weight and storage of the chamber sealers. As we age, lifting and moving a 40+ pound sealer isn’t what I want to do. I could put one in the basement, on the work bench, since the freezer is 10’ away.. Oh well, time to check out the lighter and smaller Anova.
Didn’t have any luck getting an Anova for this test, but the VP95 is the easiest of this testing group for chamber vacs to move around from our experience. The two big ones are two person moves unless you want to ice and heat your back for a few days…
I recently purchased a beelicious for 135$. Very good Chinese external vac sealer. Double seal option 3 dif setting for wet or dry Lots of great features and has digital overheat protection. I will not ever buy a food saver brand ever again! Last 3 only lasted a few yrs. I hunt and fish a lot so packaging my wild game is very important to me
thank you for your time on this vid. i've been having a hard time finding a hose port on these newer vacs... and your vid shows where i can get the unit w/a port.
Great! Which one did you choose?
still making up my mind.... it's hard figuring out things sometimes ;-)@@TheBarbecueLab
I notice that the Vasmaster P230 has a removable power cable. THAT feature should be a part of the rating. I cannot express how much difference that that one feature makes to me.
Very informative and useful content. You earned a subscriber.
Just got the Nesco Deluxe recently and love it so far.
Thanks man, helped me make a purchase.
Glad I could help
I have a vac master chamber unit and love it.
I would like to see using mylar bags and which models crush or can be adjusted for intact freeze-dried foods for long-term storage. Also which ones are best for powdered freeze-dried storage.
Another great video! Thanks - how about a comparison of carbon steel pans/skillets!?
This video was really well done.
I purchased the Vacmaster 360 a few months ago and have been very pleased. It's very powerful and being able to handle 15in bags was key as I sometimes will vacuum seal whole briskets after smoking...previously had a Food Saver, but decided against buying that brand again due to them now not being able to be repaired when a simple item like the gasket wears out, which is what happened to my unit. They just want you to have to buy a new one...I was out and moved on to a more commercial type unit...not exactly but certainly more robust than the plastic light duty Food Saver and for not much more $$...
Amazing video! I'm currently doing research for my family small restaurant. Looking for something durable but not break the bank as a first purchase. Thank you for sharing your honest opinion on the selected models you tested.
pro-tip, use a small paper towel across the bag inside for external sealers to prevent the liquid sneak
I planned on vacuum sealing a spatchcocked turkey in a salty buttermilk brine this Thanksgiving. I’ve been struggling to find a vacuum sealer that I think would do the job of creating a good seal. Thinking that the paper towel might contaminate the solution…
What kind of bags do you all like for chamber vacs, struggling to find one I like
Great video. Would’ve liked to have seen the avid armor usv32 in there.
Great stuff, thank you!
Excellent video - detailed, helpful, realistic, and no fluff!
Just bought a food saver at costco. Works great!
I've had four of them in the last 10 years. They are not well made and you're destined to have problems. I finally bought the Meat 16" vacuum sealer because it has a lifetime warranty.
I've returned two foodsavers to costco this year. Never again.
I had a 1995 cheapo foodsaver model that lasted 25 years.
Foodsaver is the worst kitchen appliance I've ever owned 3x.
I agree. Trouble with my fourth Food Saver in the last decade is what led me to this video. I didn't even realize how many other options were out there. Now, I've bought my last vacuum sealer, since it comes with a lifetime warranty.
I have the Weston unit. Love it!
Why wouldnt you have chosen the vevor 260 c? More on par with the others as far as functions go.
Which ones have oil/oil less vac pumps?
Avid Armor has three models that feature oil free pumps.
All of these chambers require oil.
VacMaster makes chamber vacs with both diaphragm and oil bath vacuum pumps. At least they did when I bought my model 215 which appears almost identical to the 230 tested here. My 215 has an oil bath vacuum pump.
I considered the less expensive diaphragm pump VacMaster. The difference was supposedly that the lifetime of the pump would be longer with the oil bath version. But the oil bath units were more expensive.
I’m new to the concept of food sealers. Thank you for a great comparison video. The chamber units seem too expensive to me. I normally just wrap my meat and put it into a non-sealed ziplock bag before putting it into the freezer. I never have issues with freezer burn. I’m not even sure I would want to spend $120 for a Nesco sealer, especially if the bag as are costly. Why invest hundreds of dollars on a chamber unit just to seal bags? Maybe I’m missing something but I can think of way more important things on which to spend my money.
I bought 1/2 a beef and had it vacuum sealed chamber style witch coast me extra and after 3 months I had to reseal over 75% of the package’s with my food saver external vacuum sealer because they lost seal and started to freezer burn
Could I cube, season and place my meat/veggies on skewers and vacuum seal them for an upcoming bbq? If so, how long are they good for stored in the fridge?
You could cube, season and put food on skewers then vacuum seal, but I would look into some bone guards for the ends of all of the skewers so they don't puncture the bag. They're little squares of harder plastic to make sure bones and other hard things don't pop through and ruin the seal. As far as how long to store in the fridge, I wouldn't go longer than 3-5 days myself, but I'm no food scientist and can't really speak to food safety standards.
Nice Batch of reviews! Gives me food for thought!
I have a older Foodsaver and moist foods like maybe salmon from Costco needs some prep.. you have to wipe them down to try and remove the external moisture.
How do you feel about oil free chamber vacs?
Do you do something like this for mylar bags?
@The Barbecue Lab I hope you see this and respond or anyone else who has experience with re-heating smoked brisket with sous vide. I'm curious to know what temp and time you're choosing for reheating. I'm assuming 135-145 F and about 30mins. I plan on doing this and would like to not go in blind. I know your supposed to keep brisket above 140 f for it to be safe when resting for long periods. Hope to hear from someone.
Thank you for Sharing, your awesome review, I noticed that all of the Sealer Bag's, had Food saver Bag's, My Father had a Bar BBQ Restaurant for 35 year's, The Sealer was A Chamber unit, it got a Problem, And needed to be worked on, The Unit was Made in Sweztlern, a Was a Huge unit, My question is, out of all the units you Tested, will They use a Commercial Sealer Bag, I have so many Sizes of Bag's, even Rolls, These Bag's are Smooth on both sides of Bag's, I would guess that all of the Chamber Sealers will use my Bag's, if any of the external machines would work, that would be awesome, we are Short on Space and Money, these Crazy Times in are Country and World, but I have Prayers and Hope. That thing's will get better. Again Thank you for Sharing your Time. Sincerely your freind from Mo Rick. God Bless you 🙏 and your family and God Bless America 🇺🇸 🙏 and God Bless all of are Great Veterans and First Responders 🙏
Bought the VacMaster 350 a few years back for around $300. Was very happy with the machine until I needed to replace the foam rubber sealer in the bottom tray - called and found out they have discontinued the model and NO LONGER HAVE REPLACEMENT PARTS. Since they couldn't replace the part, they offered $100 off the new 360. This is BS in my opinion, why should I have to buy a new sealer when all I needed was a 10 cent piece of foam rubber. If you're going to sell a sealer for that kind of money, you should take care of your customer and and make sure you've got replacement parts for the long term
.I'll never buy from VacMaster again.
Thank you David --- how about doing a video on the cost of the bags for these units? The ongoing cost to operate these units IMHO should be taken into account. Just as the cost of ink for your printer needs to be considered before buying that printer, we must know what the bags will cost and IF they can be used for a second or third time. Thank you, very well done video --
My old cheap GERYON Vacuum Sealer has been cranking away for years... perfectly. And cost me 40 bucks. We threw away the POS FoodSaver we had prior to the Geryon.
Thanks for dropping a comment! We love hearing from gear users.
Awesome testing. Ive been looking at a 15" model from cabelas. Cantvremember the maker but it looks like one of your top pics
Which would do a larger rib roast?