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Hot Smoking and Barbecuing / Re: A little Brisket
« Last post by Smoker John on Today at 09:03:09 am »
That looks really good
Accessories / Re: Food Saver Bags
« Last post by rexster on Today at 09:03:02 am »
Just a reminder: Foodsaver type bags rely on small air channels on one side of the bag that allows air to be evacuated by the suction part of the sealer's cycle. If the bags were smooth on both sides the compression of the bags by the sealer's action would not allow air to be evacuated. Chamber style sealers can actually use both types (I know, I have a Vacmaster 320) but actual chamber sealer bags are smooth on both sides since air channels are not needed. Chamber sealers rely on their powerful vacuum pumps to drawn down the air inside the chamber, seal the bag then allow air back. It's sorta a reverse way of how your sealed bag of chips on a plane at a high altitude will expand.
Introduce Yourself / Re: Hello Everyone!
« Last post by Smoker John on Today at 09:02:01 am »
Welcome to the forum
Accessories / Re: Food Saver Bags
« Last post by TedEbear on Today at 07:24:53 am »
Wow, an 11 year old thread rises from the ashes.   :)

Anyway, I bought a generic brand food sealer bags off Amazon a few months ago.  They have worked very well and are  a fraction of the cost of name brand. Two 11"x50' rolls for under $18 with free shipping and no sales tax.

Vacuum Sealers Unlimited - 11" x 50' Rolls - Thicker, Heavy-Duty Commercial Quality Textured Vacuum Sealer Bags For Foodsaver, etc.

As far as vacuum sealers themselves, I have a Foodsaver something-or-other.  I don't know the specific model and I cannot check here at work but I've been happy with its performance for several years now.
Accessories / Re: Food Saver Bags
« Last post by Salmonsmoker on Today at 06:54:30 am »
Foodsaver bags are expensive and have a high failure rate. I buy Weston brand bags. They have a very low failure rate and you can find different mil rate thicknesses if you're looking for heavy duty bags. I buy them in bulk on Ebay.
Hot Smoking and Barbecuing / Re: A little Brisket
« Last post by watchdog56 on Today at 05:33:38 am »
That looks very tasty.
Meat / Re: Maui Ribs
« Last post by Johnny on Today at 04:14:36 am »
Habs says it all ! 😊
Meat / Re: Maui Ribs
« Last post by Habanero Smoker on Today at 02:57:12 am »
What type of ribs did you use. I don't have the book, but the recipe on the website stated to use beef short ribs with or without the bone. I have to say it is an odd recipe. One that calls for par cooking the ribs prior to placing them in a marinade.

Leaving the vent 1/2 opened shouldn't have been any problem with this cook. I still use the vent adjustment for smoking cooking, especially during colder periods. As long as you prevent condensation inside the cabinet, the cooking temperature will not be effected. If you want to use vent adjustments, that will depend on your load, and what you are smoking. For example; chicken with skin will produce a lot of moisture inside your cabinet; at least during the first stages of cooking; so you may want to use a wide open vent (at least to start with).

The reason why many members state to leave the vent fully open is to prevent condensation inside the smoker. Condensation does at least two things during your cook. One; it can produce what is called "black rain". That is when condensation on the ceiling will drip back down on your food, producing black spots, that not only look unappetizing, but can leave a bitter taste.

The second problem with condensation, is that it can bring the cabinet temperature down. Some of the heat energy from the element is use to convert moisture to steam. If too much steam is trapped in the cabinet, and the air in the cabinet reaches its saturation point, the steam will begin to condense again back to liquid form. At this point more energy is needed to convert that liquid back to steam, and this will drop your cabinet temperature.

Accessories / Re: Food Saver Bags
« Last post by Habanero Smoker on Today at 02:15:18 am »
A vacuum-chamber is good, but you are limited by size as to what you can seal. For example I purchase St. Louis style ribs from Costco, and they are sold three slabs per cryovac. When they have a good price on the ribs, I like to stock up, and reseal them two per bag, because I generally will cook two slabs at a time. Same as with salmon, I like to seal them as whole fillets, and not cut them in portions.

Having gone through my fair share of FoodSavers, I decided to purchase a Weston Pro 3000. It has a powerful motor, wide sealing strip that is 15" long. I've never had a seal break during storage. It seals bags very quickly. It does have a safety feature that will shut down the motor to prevent it from over heating, but I've never experience a shut down and I've used it once to seal 30 bags - one right after the other.

The cons are you can make your own bags, but it doesn't have a bag cutter. I have a wheel type paper cutter that works well cutting the bags to length, but you can also use a utility knife and metal ruler to cut the bags to length. Just make sure you have a cutting mat underneath the area you are cutting. It is heavy, it weights 23 pounds so if you have to move it around a lot that may be a consideration.
Accessories / Re: Food Saver Bags
« Last post by Kyle_Jackson on Today at 12:37:30 am »
Hello, what kind of food sealers can you recommend? At my work we have a vacuum chamber (Minerva I think) but I really can't afford a vacuum-chamber at home, so I have to settle with a sealer. Hope you can help me, so that I can start sous vide'ing at home!

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