Wittdogs B
Senior Cook
allisonandrews said:
You might want to check into remote thermometers, if you haven't already. We usually have a couple going to monitor the meat(s) and the pit temps. Redicheck from Maverick.
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You might want to check into remote thermometers, if you haven't already. We usually have a couple going to monitor the meat(s) and the pit temps. Redicheck from Maverick.
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allisonandrews
Senior Cook
Wittdogs B said:
I had one of those - I can't remember the brand, but it had two different probes. They would read 100 degrees different, so something was messed up. I just kind of gave up on them after that. I might look into the Maverick.
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allisonandrews
Senior Cook
Oops. I just looked mine up and I did have the Maverick. I wasn't pleased. Perhaps it is bad probes. Any suggestions on where to buy new ones or is it even worth it. I think the total was around $40 for the unit. I have been doing better with an instant read one - I just take the temp each time before we baste them - we baste frequently at the end.
wittdog
Master Chef
We havent' had any issues with ours other than it lossing the signal sometimes. We use ours all the time. Here is a link to where you could buy one. I hope the link works. The new one we got came with a broken on/off switch we are waiting a replacement. But it was made in China by non union labor... :-X
http://www.thegadgetsource.com/Merchant ... 1502013733
http://www.thegadgetsource.com/Merchant ... 1502013733
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allisonandrews
Senior Cook
I emailed maverick to see if they think the unit is defective or just a probe is defective.
The probes would initially read the same, then differ by a few degrees. Then one would begin to skyrocket and read 100 degrees higher than the other.
The probes would initially read the same, then differ by a few degrees. Then one would begin to skyrocket and read 100 degrees higher than the other.
Pigs On The Wing BBQ
Master Chef
We just bought a V2420 food saver, ( the old one took a powder ) It's great! The built in bag cutter, Dispenser, It's worth the few extra bucks. IMHO
cflatt
Sous Chef
have you done a test boil on the probes just to check ? you can get replacements from maverick, about 12 bucks each plus shipping
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allisonandrews
Senior Cook
I haven't done a test boil yet... One was reading the same temp (differered by a degree or two) as our instant read thermomether. The other was way off. The other one would read over 300 when the pit never even got above 250 degrees. This was on its first use.
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allisonandrews
Senior Cook
On the bag cutters - is it worth it to buy one or is it just as easy to use scissors?
Captain Morgan
Chef Extraordinaire
an even cut is important to me...so it's worth it. Scissors come close but
its too much work with the plastic slipping and sliding away.....slip sliding awaaaayyy...(Cappie breaks into song)
its too much work with the plastic slipping and sliding away.....slip sliding awaaaayyy...(Cappie breaks into song)
PantherTailgater
Senior Cook
We bought a Food Savor a couple of years ago off an internet site (don't remember which one now) and both my wife and I love it!
If anyone's close to a BJ's they have replacement bags a lot cheaper than the Food Savor brand.
If anyone's close to a BJ's they have replacement bags a lot cheaper than the Food Savor brand.
Pigs On The Wing BBQ
Master Chef
What Cappy said, We would use a metal edge ruler with a razor blade to cut bags, NO MORE, We did a bunch of ribs last night and the built in bag cutter worked great, It has a blade so you can cut right to left and left to right, A great time saver.
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allisonandrews
Senior Cook
Okay, another question. This idea hit me while I was sleeping last night. (I get some of my best and worst ideas at night.)
I've seen mention of it being better to freeze liquids before vacuum packing. Has anyone tried putting the liquid into the hamburger patty freezer keepers. (You press and form your patties in them, then stack the keepers, then freeze.) I was thinking that this would freeze the liquid into a nice uniform chunk. Then I could pop them out of the keepers and into a bag and vacuum.
Anyone see any problem with this?
I can't find the exact patty maker I have, but here is one on Ebay that is similar.
http://cgi.ebay.com/ws/eBayISAPI.dll?Vi ... BIX_Stores
I've seen mention of it being better to freeze liquids before vacuum packing. Has anyone tried putting the liquid into the hamburger patty freezer keepers. (You press and form your patties in them, then stack the keepers, then freeze.) I was thinking that this would freeze the liquid into a nice uniform chunk. Then I could pop them out of the keepers and into a bag and vacuum.
Anyone see any problem with this?
I can't find the exact patty maker I have, but here is one on Ebay that is similar.
http://cgi.ebay.com/ws/eBayISAPI.dll?Vi ... BIX_Stores
Finney
Master Chef
Allison, lots of people use use trays for that. What you are suggesting would also work well.allisonandrews said:
Nick Prochilo
Chef Extraordinaire
allisonandrews said:
Allison, freeze your liquids in ice cube trays, then foodsaver the ice cubes.
Shawn White
Sous Chef
I'm thinking the vac sealer will work great for you, you can pre-make some frozen dinners with 1 baby carrot, a spoonfull of corn, 1 spoonfull of green beans and half a baked potatoe. (a bite or two of 4 sides 
) Throw in your meat, seal it up then he can reheat his dinner.
Foodsaver suggest prefreezing for best results. It's not required unless what your sealing up has a lot of liquid in it but it is sometimes desireable (I like to pre-freeze salmon or chicken breast on trays first).
You can even do liquids this way. I made a large batch of enchilada sauce a while back, portioned it up into containers, froze it then did up the frozen sauce blocks in foodsaver bags. I went to all the effort because it will likely take me a year or two to use up all the sauce.
As to which one to buy all I can say is I've been quite happy with my Foodsaver 1060 from Costco. I've had one minor problem with it (heat strip was getting too hot and melting small holes in the seal) but I called them and they fixed up my problem even though the unit was no longer under warranty.
) Throw in your meat, seal it up then he can reheat his dinner.Foodsaver suggest prefreezing for best results. It's not required unless what your sealing up has a lot of liquid in it but it is sometimes desireable (I like to pre-freeze salmon or chicken breast on trays first).
You can even do liquids this way. I made a large batch of enchilada sauce a while back, portioned it up into containers, froze it then did up the frozen sauce blocks in foodsaver bags. I went to all the effort because it will likely take me a year or two to use up all the sauce.
As to which one to buy all I can say is I've been quite happy with my Foodsaver 1060 from Costco. I've had one minor problem with it (heat strip was getting too hot and melting small holes in the seal) but I called them and they fixed up my problem even though the unit was no longer under warranty.
Green Hornet
Head Chef
Sooooooooooo....that is why you invented that cutter thingy?Captain Morgan said:
;.
txpgapro
Sous Chef
Great buy Ally! Do yourself a favor and NEVER buy bags other than FoodSaver brand. The Black & Deckers are terrible and do not completely seal most of the time. I've had my FoodSaver Ultra for over 8 years and it is still sealing fine. It has two buttons, with latches on both sides, and a port for the vacuum hose to seal mason jars and resealable containers that FoodSaver makes.
Wittdogs B
Senior Cook
I recently tried an off-brand of rolls from Wal-mart which seemed to be working fine (will let you know in a month if they unseal in the freezer #-o )
I tend to use the rolls b/c it seemed like we were wasting alot with the bags-- used it mostly for the cured meats (sausage, bacon, canadian bacon) but have started putting the pulled pork in them. The pulled pork reheats great in the boiling water.
I tend to use the rolls b/c it seemed like we were wasting alot with the bags-- used it mostly for the cured meats (sausage, bacon, canadian bacon) but have started putting the pulled pork in them. The pulled pork reheats great in the boiling water.
Pigs On The Wing BBQ
Master Chef
Wally World bags work fine for us. Never used the Black and Decker ones.
