Finally decided to bite the bullet and get a chamber sealer. Went with the Weston Pro because of the 12” seal bar and 14” bag capability. I’m sure I could fit a 15” bag and curl it up some in the back.

I had been using an Avid Armor suction sealer with no issues, but found myself wanting to buy pre-cut bags and my main cook right now bing turkey breasts I needed something to handle liquids better. I wanted to stay under $1k so this one fit the bill. Delivered to the door was $804. After sealing a couple of turkey breasts from a cook Sunday and some leftover taco soup, I’ve seen the light. I’ll tell anyone now that a chamber sealer is the way to go, even if you get a smaller version. You do lose some real estate with the smaller one and this thing is heavy, but man is the whole process easier.

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Posted by NOLAGT

Over there

Member since Dec 2012

14064 posts

Posted on 12/14/21 at 9:06 pm to ruger35

quote:
I’ve seen the light. I’ll tell anyone now that a chamber sealer is the way to go

My sentiments exactly. I'll never go back to a suction style unless I need a whole rack of ribs type of thing. You are supposed to be able to still do that with a chamber with the right bags but I haven't tried.

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Posted by ruger35

Baton Rouge, LA

Member since Feb 2009

1681 posts

Posted on 12/14/21 at 9:17 pm to NOLAGT

You have to use suction style bags that are textured, at least that’s what Avid Armor says. The manual for this one specifically said not to use those, so I’m not sure if it’s available for every chamber model.

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Posted by NOLAGT

Over there

Member since Dec 2012

14064 posts

Posted on 12/15/21 at 8:11 am to ruger35

They have to be textured on both sides not just one like the food saver brand. I talked to JVR where I got mine from and that’s what he was telling me and said it will work on theirs. Maybe it depends on how the lid closes and whatnot. He also said he was working on something specific for that but wouldn’t say what. Either way chamber >>> suction.

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Posted by tewino

Member since Aug 2009

2545 posts

Posted on 12/15/21 at 8:23 am to ruger35

I've been debating one of these. How costly are the bags compared to food saver?

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Posted by Taffeta

Baton Rouge, LA

Member since Dec 2012

1003 posts

Posted on 12/15/21 at 8:23 am to NOLAGT

Chamber Bags are smooth on both sides and do not work with a normal vacuum sealer.

I use these

LINK

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Posted by ruger35

Baton Rouge, LA

Member since Feb 2009

1681 posts

Posted on 12/15/21 at 8:35 am to tewino

quote:
I've been debating one of these. How costly are the bags compared to food saver?

Pre-cut bags can be as much as 1/3 the price. I bought 250 12x14" bags to start to make sure I like the size. When I start getting low I can buy a casae of 1k for $100. Or buy 250 of that size for $35. Smaller sizes are less. To compare, 100 pre-cut regular 11x16" bags was nearly $40.

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Posted by NOLAGT

Over there

Member since Dec 2012

14064 posts

Posted on 12/15/21 at 9:12 am to ruger35

Yea that's another advantage to the chambers the bags are a fraction of the cost and they are pre made. I used to hate buying a roll and having to make the bags first. Gets old if you need a bunch of bags. I loaded up on a few cases from JVR when I got my chamber so I'm good for a while but there are probably a little bit better prices out there to be had.

Also for reference I was able to jam 6lbs of cubed meat in a 12x12 bag. I still want to see if I could get a pork shoulder in there, maybe a small one idk. I don't really have the need to do that usually....racks of ribs and fish filets would be what I encounter more.

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