Its like you read my mind Greg. I had a cheap one and it was life changing!! I saved almost EVERYTHING before it crapped out on me. Im definitely getting this. Thank you brother!
I have a regular vacuum sealer. I had one die, and bought another one. This one has a moist button. Since the rolls of bag material have the ability to make a bag of any length, I have never had a bag seal release while in the freezer. I currently have chicken breast marinating in Italian dressing, I just made a longer bag. I can also store the sealer in a drawer, and don't have the counter space to keep the unit you show.
Great review Greg! - That "residential" version looks a lot more user friendly. They pay for themselves very quickly. I bought the more commercial version of the Vevor chamber vac about a year ago. I LOVE it! - You can even seal up bags of liquid soup - no more freezing ahead of sealing. Have a great 2025 - Cheers!
Looks like a nice machine. I've been on the fence. I have a regular vacuum sealer. I have also experienced leaks. My main reason I haven't gotten a chamber sealer is the limited size. I can do long pork loins, rib roasts, beef tenderloin, etc. which I don't think will fit in a home chamber vac.
I used a Vac Master VP112 for several years until the olastic lid finally developed small cracks. Everything yoi said about the pros of a chamber vac over a regular food sealer is the absolute truth. One thing you dudnt mention is how cheap chamber vac bags are compared food sealer rolls. This rrduces the oer use cost greatly and at some point will completely offset the cost of the cost of the machine. This Vevor will likely become the replacement of my VacMaster.
I like to vacuum seal whole brisket to later sous vide and serve and from what I can tell these won’t do that large of a product so I went to a Weston vacuumed sealer and it’s been perfect for four years now and it wasn’t cheap.
There is a trick where you can use external seal bags with a chamber vacuum sealer. You need a couple extra inches length of bag, but you hold the brisket outside the chamber, put the bag over the seal bar, close the lid and seal.
You partially talked about liquids, but you perhaps should have mentioned, that you easily can vacuum seal Stews or even 100% Water or Sauces. This is the real advantage compared to regular vacuum sealers imho.
Nice tool Greg, I'll have to think about it when my bar vacuum doesn't work anymore. I saw the preview of your book, I liked it, it's well done: you will also do a translation into Italian ❓if so, I'm waiting for the first signed copy ✍🏻😉🇮🇹
so long as it has vinegar and salt, it should help. But I personally prefer marinade. It helps to compliment the meat vs covering/hiding the hero of the dish, the protein. Think of a steak that's been dry brined with just salt, pepper, and garlic vs meat that's cooked into a pasta sauce. The dry brine just adds a little extra flavor, and doesn't hide the beefy flavor. Where as meat in a pasta sauce, still has some of it's flavor, but the tomato sauce can hide/cut down on the beef flavor of the meat.
Cool review.. but don't matter what kind of sealer you have. if you don't take the time to wipe and clean the inside sealing surfaces of the bag. it's gonna leak.
Very impressive unit Greg! Vevor products are getting better and better. Can't beat the bargain prices for the quality you get.
Its like you read my mind Greg. I had a cheap one and it was life changing!! I saved almost EVERYTHING before it crapped out on me. Im definitely getting this. Thank you brother!
I have a regular vacuum sealer. I had one die, and bought another one. This one has a moist button. Since the rolls of bag material have the ability to make a bag of any length, I have never had a bag seal release while in the freezer. I currently have chicken breast marinating in Italian dressing, I just made a longer bag. I can also store the sealer in a drawer, and don't have the counter space to keep the unit you show.
Happy New Year, Greg!
Great review Greg! - That "residential" version looks a lot more user friendly.
They pay for themselves very quickly.
I bought the more commercial version of the Vevor chamber vac about a year ago.
I LOVE it! - You can even seal up bags of liquid soup - no more freezing ahead of sealing.
Have a great 2025 - Cheers!
Happy New Year ..🙂👍🍾🥂 .. Cheers ..
Looks like a nice machine. I've been on the fence. I have a regular vacuum sealer. I have also experienced leaks. My main reason I haven't gotten a chamber sealer is the limited size. I can do long pork loins, rib roasts, beef tenderloin, etc. which I don't think will fit in a home chamber vac.
You can vac seal anything outside the chamber vac. I do full packer briskets and full racks of ribs with my chamber vac 👍
@martykirby7311 How?
I would definitely like to know how too. That is what's stopping me from upgrading.
Looks like a great deal..👍
Can you make your own bags from rolls or does it only use pre-made bags?
Looks like a great machine, the only thing I like about my food saver is the size and able to place it in my cabinet.
Any foreseeable issues with 'bone in' items (marrow extrusion)?
Thanks for the great show & tell!
This looks like a similar one that Guga uses for his sous-vide videos. I'm intrigued.
Don't need a plastic chamber to cook sous vide. Try canning jars instead.
@@BlackJesus8463 Really?? I didn't know that.
I used a Vac Master VP112 for several years until the olastic lid finally developed small cracks. Everything yoi said about the pros of a chamber vac over a regular food sealer is the absolute truth.
One thing you dudnt mention is how cheap chamber vac bags are compared food sealer rolls. This rrduces the oer use cost greatly and at some point will completely offset the cost of the cost of the machine.
This Vevor will likely become the replacement of my VacMaster.
I like to vacuum seal whole brisket to later sous vide and serve and from what I can tell these won’t do that large of a product so I went to a Weston vacuumed sealer and it’s been perfect for four years now and it wasn’t cheap.
Plastic is a crime against humanity. Look how Katz deli cuts their brisket and know you don't need to cook one bigass brisket.
There is a trick where you can use external seal bags with a chamber vacuum sealer. You need a couple extra inches length of bag, but you hold the brisket outside the chamber, put the bag over the seal bar, close the lid and seal.
You partially talked about liquids, but you perhaps should have mentioned, that you easily can vacuum seal Stews or even 100% Water or Sauces. This is the real advantage compared to regular vacuum sealers imho.
Nice tool Greg, I'll have to think about it when my bar vacuum doesn't work anymore. I saw the preview of your book, I liked it, it's well done: you will also do a translation into Italian ❓if so, I'm waiting for the first signed copy ✍🏻😉🇮🇹
How long does it take to get to max vacuum on empty?
One draw back with a chamber is that you are limited to size. But they can vacuum seal wet items like soups and or stews, as non chamber can not.
Just seal large items outside of the chamber vac. I don't think many people realize you can do that.
Damn bought the 260w to soon...... but I'm happy with the one i got..
Is marinade better than sauce? Asking for a friend.
so long as it has vinegar and salt, it should help. But I personally prefer marinade. It helps to compliment the meat vs covering/hiding the hero of the dish, the protein. Think of a steak that's been dry brined with just salt, pepper, and garlic vs meat that's cooked into a pasta sauce. The dry brine just adds a little extra flavor, and doesn't hide the beefy flavor. Where as meat in a pasta sauce, still has some of it's flavor, but the tomato sauce can hide/cut down on the beef flavor of the meat.
Never had a seal problem with my roll vac😊
Wow, impressive
Do you pre chill the steaks before sealing for less juice run out?
There is no juice run out with a chamber vac.
Awesome!
No jar sealer?
Link is broken
You must have been looking at my search history 🤔😂
Cool review.. but don't matter what kind of sealer you have. if you don't take the time to wipe and clean the inside sealing surfaces of the bag. it's gonna leak.
Good luck sealing chili, soups or any liquid with your food saver 😂
Good
Waste of money. Food savor all the way but awesome food videos
Dude, I'm gettin; tired of you putting up shows that are nothing more than commercials. Let's get back to cookin'
Home shopping network.
👍👍👍
Out of stock already again..
They sell out so fast every time there's a review on them.