Vacuum Sealers & Smokers Game Changer for Prep, Storage, and Sous-Vide Finishes?

[Felix]

Hey Smokin’ It family!

I’ve recently added a vacuum sealer to my BBQ toolkit, and I’ve been surprised at how much it’s leveled up my smoking game especially when it comes to prep, storage, and pairing with sous-vide before a final smoke.

Here’s what I’ve been exploring:

• Vacuum Marinating: I’m sealing meat with rubs/marinades and letting it rest overnight. Seems like the flavors go deeper anyone else seeing a noticeable difference?
• Make-Ahead Magic: Been smoking big batches, vacuum sealing leftovers, and freezing them. Weeks later, the flavor’s still spot-on after a quick warm-up. A real time-saver!
• Sous-Vide to Smoke: Tried vacuum-sealing ribs and brisket, sous-viding to temp, then finishing on the smoker. The tenderness is unreal. Anyone dialing in their own sous-vide + smoke combos?
• Vacuum Sealer Recommendations: I’m currently using IVAC 520DF, but I’m curious what sealers are you all using that can handle frequent cooks and keep a solid seal every time?

Would love to hear your takes: favorite meals to seal and store, marinade tricks, sous-vide strategies, and any solid vacuum sealer models you trust.

Let’s make this the go-to thread for how we can integrate vacuum sealing into our smoking process!