Possum If this does turn out to be the solution; order a second bushing in case you lose it or it gets damaged in cleaning. I always have a spare because I lost one, I assume it went down the sink drain while washing things up or rolled somewhere I can’t see. I never found it. I remembered Jon/Austin saying to always keep an extra auger bushing and an extra stuffer seal ring on hand. I now have spares of both on hand!
Review of Walton's 12" Pro Vac Sealer: Excellent
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
I recently got this vacuum sealer during summer sale. I have used it now for about 30 quart bags. Pics above are some buckboard bacon I sliced tonight with the Walton’s 12in slicer, also recommended.
I absolutely would recommend it at this point. Excellent wide 5mm heat seal, totally leakproof. Very fast. Best of all, basically hands free. I used to have to latch my Food Saver closed, then lean a lot of weight on the lid to get it to suck vacuum. This one, I just close the lid with 2 fingers, no latches, just weight of lid. Hit button, it sucks lid closed and vacuums and seals, releases suction when done. REALLY SLICK AND IMPRESSIVE.
Additionally the vacuum is very strong every time, bags are aggressively sucked down around food completely forming around, zero air left.
I am very happy with this purchase. I researched several alternatives in depth, all have 5 star and 1 star reviews. In the end I went with Walton’s because even if I do get a 1 star product some day, as happens, there was no retailer I trusted as much as Walton’s to treat me fairly and satisfy me if any issues arise.
As a side note in that vein, my order of vacuum bags had some punctures due to unwrapped bacon hooks in same box. I’m sure there weren’t very many bags affected. However, Austin and Jonathon both reached out to me and shipped me a complete new order of bags and spices that day. Fantastic customer service.
Like most of you, I talk to a lot of buddies about my BBQ and meat-projects, and I will absolutely be recommending this 12" pro vac sealer with confidence to them.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Dave in AZ congrats on your purchase I’m glad you them. I bought their cheap vac sealer just to have one in my shop. It has been great I’ve sealed hundreds of bags with it and it’s never missed a beat. I’m impressed by it. Now in about 12 days I’ll get my new 10in. Slicer out of the box and try it for the first time on some buckboard bacon.
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Dave in AZ Good choices & great review. Glad you were able to bite on those two great products. I just could not quite afford to bite on them yet, but need to figure out a way. To great products for the arsenal.
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I would trust waltons more than any other company. It’s more like dealing with a friend.
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Dave in AZ I have that exact model under another brand. Never ever get liquid in the pump system. The actuators that control the holding of pressure will fail to work if you do. I learned the hard way.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ Great review, thanks.
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Nice looking unit! Good luck with it.
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Dave in AZ Hopefully you bought it during the summer sale and got a good price on it! The Pro 12" is a very good vacuum sealer in our opinion and I know it is sort of a throw-away feature but I really like the Start and Seal button on the handle! Thanks for the review!
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
pr0wlunwoof Speaking of getting liquid into the pump, I have looked into a bleed off canister with the incoming tube to be low and the suction tube to be high in the canister to avoid it going straight into the pump. I haven’t done anything with this yet but
Has anyone else tried this? This comes into play for me when I use the accessories hose and vacuuming Kerr jars of kraut for long term storage in the fridge.Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Where do the batteries install to make the handle buttons work?
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
badexpresso right in handle. A door slips off under your fingers on the grip
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Dave in AZ #Thanks for the review. Walton’s customer service is second to none. They are always trying to take care of their customers.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Denny O said in Review of Walton's 12" Pro Vac Sealer: Excellent:
bleed off canister with the incoming tube to be low and the suction tube to be high in the canister to avoid it going straight into the pump.
Similar to a brake bleeder, but on the brake bleeder they both enter the top from opposite sides and the liquid falls into the cup and the air moves through the pump.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by Denny O
mrobisr Yes sir! Do you know of such a canister?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Denny O said in Review of Walton's 12" Pro Vac Sealer: Excellent:
mrobisr Yes sir! Do you know of such a canister?
Wide mouth mason jar with a drilled lid and nylon “L’s” in the appropriate size according to the tubing on your machine, silicone in place and you are in business at less than $10. If you think the vacuum will be too much for silicone, then go with steel tractor valve stems (core removed) and that will guarantee a solid system.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by Denny O
mrobisr Bingo!! Thanks U are the Chef!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
mrobisr this is interesting, but I’m not sure what thise parts are. Can you go into more detail, maybe a picture? I like the DIY vibe…
Thx -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
Drill a hole in the mason jar lid and insert the fitting with a backing nut and silicone to make airtight or use the valve stem core removed and it will have all the parts to be air tight. TSC has a great selection of fittings so that you can get the exact size of your tubing.
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mrobisr Very good!
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