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    How you know when you're officially OLD.

    I swing my legs up and use the momentum to get out of bed.... I *may* have once (ok, at least twice) experienced crippling back spasms while reaching around to wipe my azz... Desk jobs can be just as, if not more, detrimental to your body over the years if you don't exercise properly.
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    Disappointed in Camp Chef

    The problem with the phone apps is that the phones are constantly updating. Those updates can sometimes break the app. And it's not just the updates but how they interact with each new model of phone. What apps worked on iPhone 13 might not work on iPhone 15, even though they both are running...
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    Sous vide and smoked bone in leg of lamb?

    I thought the consensus was to smoke first then sous vide? Cold meat takes the smoke better. But I haven't done it myself yet, so I'll sit back and wait to see what others say.
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    Chamber Vacuum Sealer?

    Pretty sure most of them come with spare parts for the seal bar. New metal resistance strip and the tape to cover it. My Vevor had the spares with it.
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    Chamber Vacuum Sealer?

    I've had the Vevor DZ-260C for maybe 18 months now. No complaints, works great. Found it on sale at Home Depot for around $325 if I remember correctly. If you can go with a little smaller size look at the DZ-260A. Can sometimes be found for around $225.
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    Making Sweet Italian Hot

    I just got some sweet Italian seasoning blend from PS Seasoning and I'd like to make some in to hot Italian. I'm assuming I just need to add some pepper flakes, cayenne, and/or maybe paprika. What would you recommend I add and how much per kg? Just looking for an average heat to start. Thanks!
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    Happy Birthday Uncle Noon....

    @indaswamp I see a recipe on that gumbo bowl!!!!! Please post it, re-create it, or do both!!!!
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    Christmas rib roast: smoke or no smoke?

    Just go and give the window a knock (ring the bell) at the butcher counter. You can get them without the ribs cut and tied.
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    Help me get some knives

    FWIW, if you like the old knives and they're just dull check your area for knife sharpening services. ACE Hardware around me offers it (at least they used to, been a few years) for only a couple $ per knife. Then learn how to use a steel to keep an edge on them. A well cared for knife only needs...
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    Freezing Fatty

    I think making ahead, vac sealing, and smoking at a later date wouldn't be too much of a problem. Biggest thing would be to pre-freeze the fatty prior to vac sealing. Otherwise your fatty becomes a flatty. When you thaw it out cut the bag to break the vacuum before defrosting. If you don't it...
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    Got My VEVOR Chamber Vacuum Sealer

    When you say "regular bags" do you mean textured bags like with the Foodsaver? They'll work but I found sealing them to be a bit finicky. The line between a bad seal and a melted bag is thin. Especially if you're doing a lot of back to back runs. The seal bar retains some heat and the setting...
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    My Foodsaver went kaput

    I see the conflicting info on their website. Under the "Specifications" tab it says 9.8" but 2 other places say 10.2" (26cm). I remember now that was one of the reasons I went with the next size up. The conflicting info worried me so I went with the one that listed sealing length as 12.5" just...
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    My Foodsaver went kaput

    I thought the exact same thing before I bought mine. But then I asked myself, "When was the last time I've used a warranty?" I feel like I must have used one at least once in my 53 years, but I can't recall exactly what it might have been for. The world is an imperfect place. Stuff breaks...
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    My Foodsaver went kaput

    Mine made it about 24 years. Lots of love for the Foodsaver here! It was a sad day when it finally s**t the bed. I bought the big brother of this one a little over a year ago. The DZ-260C. Very happy with the purchase so far. I use it weekly. Chamber vacs can do long items if you use the...
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    My Foodsaver went kaput

    I know, I know...... You said $200 max but...... It's sooooo close...
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    freezing hot smoked salmon

    For soft foods you can partially freeze before vac sealing to prevent crushing. Then when you go to thaw it, vent the bag while it's still frozen so it doesn't get squished after it thaws.
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    Step by Step Guide to Calibrate PID Settings

    Great write-up!!!! And I gotta ask..... Are you a pilot yet? Welcome to the forum!
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    Trouble in PID Paradise

    What smoker? How's the probe placement? Luckily for you one of the best PID tuning tutorials I've seen was just posted on here by @AmIaPilotYet. https://www.smokingmeatforums.com/threads/step-by-step-guide-to-calibrate-pid-settings.328645/
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    Chamber Vac Sealer

    Seal bar is at the back but the hinges are spaced pretty far apart. There is the activation switch to contend with also, but it didn't interfere with sealing when I slid the bag in thru the back side. I don't seal many items that won't fit into the chamber, so I don't mind eating the extra...
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    Chamber Vac Sealer

    I got this same model thru Home Depot for about the same price last year. They sell a lot of the Vevor brand but it's usually not in stock local. Delivery or store pick up only. Very happy with it so far! You can actually use FoodSaver type textured bags with a chamber for really large items...
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