Cheesehead_Griller

9 minutes ago, Syzygies said:

I'm not aware of a machine of those dimensions that weights that little (52.35 lbs, one person could lift it). Looks nice.

Ignore their bundles. Friends don't let friends buy 3 mil bags. VacMaster for example makes a wide assortment of 4 mil bags. I own 6" x {8", 10", 12"} to minimize plastic waste and save effort; with the help of friends we're on second boxes of each of these. 8" x 10" is also useful, as is 10" x 12" and 10" x 18". My machines won't take 12" wide, and 18" is too long, I should have bought 10" x 16". Go big once your machine arrives, and you can measure first-hand what's possible. Like curtains, there's slack in the path. Insert a bag fully into the clamp past the seal bar, and measure how much more length is possible at the other end, to determine the maximum practical bag length.

Even coarse salt (e.g. Cantabrian anchovies) can pierce a 3 mil bag. A 4 mil bag will often tolerate bones. To be sure, cut open another bag to improvise those bone guards they sell separately. This is a great use for the 3 mil bags that come with a machine.

Which chamber vac do you have? I'm looking at the JVR Vac100. 

On 6/16/2022 at 9:41 AM, jeffshoaf said:

Avid Armor just announced a new chamber machine with an oil pump. Made in Netherlands; I haven't looked into it but since it's European, I wonder if it's just a rebranded machine from another manufacturer.

https://avidarmor.com/new-avid-armor-chamber-vacuum-sealer-euro-series-es41-oil-pump-machine/

Thanks for sharing. Looks like a nice unit. It's tempting to buy a chamber vac of this size. However, I think the JVR Vac100 will be sufficient for us. I haven't pulled the trigger yet but I'm getting close. 

Quantity will depend upon those committing to the purchase. I'm open to buy as much as we can. I was targeting 50-60 boxes or whatever we can do to get the best rate on shipping. Whatever quantity will make a full pallet. 

Wow, that is a big reno. Turned out very nice! Good job! KK looks beautiful as well. You didn't waste any time breaking it in. I remember the delivery day like it was yesterday. 

30 minutes ago, Syzygies said:

Not everyone has internalized into muscle memory how water boils at low pressures. If none of us have had a dry pump fail, it's because we realize that fouling the dry pump loses the machine, or at least requires extraordinary shipping fees to repair. When your box arrives look up what it would cost you to ship it back. Vendors negotiate better rates.

When one fouls an oil pump, one changes the oil.

There are many expressions of satisfaction with every level of machine, in the various posts above. One way to read this is that you can train yourself to be happy with a purchase at every level. I don't drive a $200K car, and I'm happy with my car. Another way to read this is that every responder is in good psychological health, but most don't make comparisons from personal experience.

I went through many Foodsaver machines, then a couple of very high end clamp machines, and I now own two Vacmaster dry pump chamber machines and two $50 impulse sealers. I seal liquids "freehand" using the impulse sealers (practice on chamber bags of water) and everything else using the chamber machines.

I simply cannot conceive of going backwards, the quality of a chamber machine seal is so superior. This isn't "this rich person's stereo sounds better than mine", this is how sealing is supposed to work, everything else is a poor imitation. In transition I'd find those textured Foodsaver bags in our chest freezer, and I wanted to discard them from unconscious revulsion. If the contents weren't too old, I'd instead repackage them. Chamber sealed bags last longer in the freezer. I can't explain it, but it's obvious when you see it. (Get 4 mil bags, not 3 mil, and protect against bone spurs with scraps of bags or the official pieces of plastic they sell.)

The oil pumps achieve a stronger vacuum, that's why I want one next. Any chamber machine achieves a worse vacuum when cold (think space shuttle o-ring failure). We keep ours in an unheated room; I finally learned that one of those food service infrared lamps used to warm french fries can serve to heat our chamber machine before winter use. Just don't use the heat lamp with the lid up: there's a square law at play. I could post a picture that would render it unnecessary to explain the math.

Great info. Thanks. 

So, my research has led me in a new direction. I think I am going to go with the JVR Vac100. Has an oil pump, accessory port, and a low-profile form factor. Reviews on YouTube seem to be quite positive. 

I'd prefer to buy Dennis's lump but if anyone would like to do a bulk purchase of Fogo I'd be interested in that too. 

I'm looking to organize a bulk purchase of Dennis's Co-Cochar in Wisconsin. I have another person interested from Illinois. I was planning to have it delivered to my building with a loading dock. The shipping is fairly reasonable. Let me know if you are interested! 

I think I'm going to go with the Vacmaster P210. Anyone else have experience with the Vacmaster chamber vac? 

Got it. Thanks!

@David Chang The code didn't work for me. Why did you chose the chamber vac? I'm debating which model to get. 

5 hours ago, C6Bill said:

Bringing this back from the dead, i just got the Fireboard Pro and can confirm that their ball valve adaptor does not fit the KK. It sure is close but it wont work unless you grind off the threads. i'll be sending back their fan and will keep using the one from my flame boss 300 with the adaptor that I know fits. If anything happens to that I'll just buy the BBQ Guru fan. Really looking forward to trying the fireboard, i charged it up today and did some configuration.

I have the Fireboard 2 Pro as well. I have used it several times with great success. I have the BBQ Guru fan which fits nicely. Overall, I couldn't be happier with the Fireboard 2 Pro. One tip, I'd suggest buying a grate clip that fits between the grate rather than the alligator clip it comes with. I had troubles with the alligator clip not fitting around the thick stainless grates. (I love the heavy duty grates by the way.) Best of luck! 

Very nice! Enjoy and be sure to share some pics of your cooks  

23 hours ago, Troble said:

Two day marinated chicken schwarma.

Mediterranean Seanad with red onion, garbanzo beans, bell pepper, baby heirloom tonsties, cucumbers and mint

pearked cous cous with olive oil & garlic 

homemade tadziki

toasted pita 

Looks beautiful! 

What temp did you cook it at and for how long? Where did you place the chicken in relation to the fire? (Direct or indirect) My first schwarma didn't go so well. I had it the indirect side on a stand like you have. The top cooked well but the bottom didn't. By the time the bottom rinsed the top was way over cooked. Next time, I'll place it directly over the heat. Just curious how you did it. Thanks!

4 hours ago, tony b said:

I look for a 50F or more temperature drop in the dome as my indicator that the fire has gone out. Usually by the time that dinner is over and cleaned up. Then, I open the top vent and lid to the 1st position, pull the dome thermometer (winter) and put the cover on it. 

Thanks, that's what I was looking for. I was told by numerous KK owners that they leave the lid in the 1st position and unscrew the top vent a bit while the grill isn't being used. 

How long after a KK is closed up tight can it be reopened without the coals restarting? I understand coal bed size and or whatever other variables. Just curious of an “average” time you let the grill rest before opening it up to “ease” the gaskets. 

Looks good! 

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Congrats! I took delivery of my 32 two weeks ago. Love it so far! 

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So I just spoke with Dennis about shipping. The website is quoting $800 for delivery. However, Dennis can do different shipping which brought the cost down to $340. The website is set for shipping grills which have a higher value than charcoal. Either way, if you’re interested in charcoal call Dennis for shipping charges. The website is an accurate.

Just now, C6Bill said:

Will the one from Amazon have the proper shaft ? But then again I’m sure the Vegas warehouse would be happy to give you the shaft, again lol

Lol. Too funny. I did get the shaft. I was mainly debating between the standard and heavy duty motor. Aside from that, I was just seeing if there are any better options thay others have used or liked. 

I need a motor for the rotisserie. Any recommendations? Should I just buy the same one Dennis has on his site? I see Amazon has them. Probably a bit faster than the Las Vegas  warehouse. Lol. 

After reviewing the numbers a bit more last night I think I’m going to pass. 

Use a shop vac and a bag over the filter? I would prefer not to invest in more equipment like a canister. Trying to keep it simple. 
 

I have a shop vac but need to know what to get to make it work. Something simple. 

I’m neat Green Bay. No problem for me to drive a bit. I know another in SW WI that may also be interested. We could deliver to his house and meet there.