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.
