Walton’s Chambered sealer
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I see this is going on sale soon. Will probably grab one. Question. What size and bag thickness is everyone using?
I’m basically snack sticks, summer sausage, brats, steaks etc. I’ll be getting the Walton’s bags for this. Thanks.PapaSop I am in the same boat as you. My wife gave me the go ahead to buy this. I think a huge selling point is you can vac seal liquids! Leftover soups can now be vac sealed for better storage in the freezer!!! I see myself buy more bulk type meats and vac sealing at home. I can’t wait for Friday to get here.
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You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.
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You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.
samspade said in Walton’s Chambered sealer:
You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.
Thanks. I was looking at the 3mil bags. Good to know about the bone in and thicker bags. Appreciate it.
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You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.
samspade how long do you set the sealing time on sausage or sticks?
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Randie N thanks for the comments.
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good tips for sealing time/bag thickness
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How big is the chamber? Could you seal, say, a whole pork butt with it?
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How big is the chamber? Could you seal, say, a whole pork butt with it?
Midwest_kc Not big enough for a whole pork butt.
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Stil curious about bag sizes.
6x?
7x?
8x?
10x? -
PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.
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PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.
johnsbrewhouse said in Walton’s Chambered sealer:
PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.
Just what most are using for length. As I mentioned before for brats, sticks, sausage etc.
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PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.
johnsbrewhouse
I guess with the Foodsaver I adjusted on the fly, but these sizes are fixed. -
johnsbrewhouse said in Walton’s Chambered sealer:
PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.
Just what most are using for length. As I mentioned before for brats, sticks, sausage etc.
PapaSop It varies on what length of product I am packaging and the type. I usually by the longer bags since they don’t cost that much more, pennies if that. It much easier to have the extra length than to try to make a seal on a bag that is barely long enough to go past the sealing bar. The bags will sometimes pull away from the sealing bar if they are filled to close to the end.
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johnsbrewhouse
I guess with the Foodsaver I adjusted on the fly, but these sizes are fixed.PapaSop That is one drawback on the chamber sealer bags. You can use your Foodsaver to make bags and then chamber seal them as well. I have done that since I have several hundred foot rolls left and also still use the Foodsaver for other projects
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PapaSop That is one drawback on the chamber sealer bags. You can use your Foodsaver to make bags and then chamber seal them as well. I have done that since I have several hundred foot rolls left and also still use the Foodsaver for other projects
johnsbrewhouse
Perfect. Good to know. Thank you! -
ND Mike I dont have a waltons chamber vac. Bought the cheap Chinese knock off. So my sealing time on 3mm is 2.3 sec. Cool down 3.0 sec. You will have to test your unit. Throw cold water and seal. When done check bag for leaks.
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johnsbrewhouse said in Walton’s Chambered sealer:
PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.
Just what most are using for length. As I mentioned before for brats, sticks, sausage etc.
PapaSop the one thing about chamber vac is that you are limited on bag size. The chamber is only so big. On mine a 10x13 bag is pretty much the max size bag I can use.
Where as the food saver type you are limited on width but not length. If you want to vac seal a whole salmon you can on a food saver but not my chamber vac unless you want to spend $10,000 on a big one
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