Risky purchase. Did I make the right call?

[ComfortablyNumb]

When I was researching for my purchase I learned the enemy of the dry vacuum is overheating. If you are just doing a couple of seals, no worries. But if you want to bag a lot, it is advisable to let the machine cool. I wound up getting an oil pump chamber sealer as I butcher whole animals and can be sealing for a few hours at a time. Were I on a budget, I'd get the cheapest sealer I could find and use it sparingly while saving for a chamber sealer.

[jumbo7676]

I don't expect to use the FoodSaver daily, but when I do use it will be more than a bag or two. With a 19-month-old and a 3-month-old, finding days to dedicate to cooking aren't as easy to come by. I've already started planning my next cook for 2 weeks from now to include significantly more food than I usually cook so I can vacuum seal a lot and keep in the freezer for easy weeknight meals.

[ComfortablyNumb]

jumbo7676 The takeaway from my comment is to not run a dry vacuum hard, let it rest and cool if you are going to be doing a large amount of sealing. The chamber is a luxury, but you will save substantially on bags, and be able to seal liquids, powders, and in mason jars. The FS will do fine for light, average use, not overheating will extend its life.

[jfmorris]

I have tons of reusable freezer packs due to buying brewing ingredients (yeast) online, and it always ships with an ice pack or two. Never thought to make my own in vacuum sealer bags. I'll do that if I ever run short.

[Troutman]

I just had one last thought, chamber vacs are definitely superior to the classic Food Saver type in a number of ways. The vacuum process is superior and the bags are pennies versus dollars when using FS type. The problem I have with a big chamber vac is the size (I just don't have the room, perhaps in my garage at best) and the fact that you are restricted in the size of the items you're trying to seal. I catch and/or buy a lot of fish. A typical trout or redfish catch might yield fish anywhere from 22 to 26" in length. With my Avid sealer I simply create a bag that is say 24 to 28" long, trim and clean the fish, then stick it in the bag and seal it. Into the freezer it goes whole. No can do with a chamber vac. Can't do a whole packer brisket. You get my point, you're restricted in size.

I guess it's one of those conundrums that you find what generally works for you and buy it as cheap as you can.

[ComfortablyNumb]

Actually, you can seal any size in a chamber vac, just have to use different bags: https://www.youtube.com/watch?v=Oe51RNVr79c

[Troutman]

Well there are always exceptions to the rule. Note the guy says "expensive" bags and "not recommended". Again I think it’s superior no doubt but not practical for the average Joe like me.

[aucivil]

One other thought, and a real justification for spending more on a vacuum sealer. I seal everything, I mean everything. When I buy meat at the market, I tear it out of it's flimsy covering and seal it. When I buy meat in the butcher shop, I tear off the butcher paper and seal it. Fresh fish, seal it immediately. Freshly made soups, even guacamole which turns brown from oxidation within hours stays fresh and green sealed and put in the frig.

I think you get the point. It's not only a convenience and a useful tool, it actually saves food from getting wasted or freezer burned. It lasts longer in the freezer. You can take it and plop it into a SV bath from frozen. It's so practical and useful that I could not live without it. Spend a little extra and see the difference it makes. Over time it justifies the added cost.

Assuming you are using the Food Saver (exterior) type sealer, how are you sealing soups, fresh meats and fish with all the moisture?

[glitchy]

I've only used a few times so far, but been very happy with the Anova. Just cut and sealed 9 bags of prime NY strips yesterday using the pulse mode and had no issues whatsoever. We'll see about the longevity, but works very well so far. You can buy a half dozen of them for the price of one chamber sealer as well as like many others, I don't have that much extra kitchen space.