i've been using
this one for 2 or 3 years now.
I love it, and i use it often.
I use rolls instead of pre-cut bags, and i get them from ebay.
this is the one i buyfor pulled pork, i almost always smoke several extra butts and vacuum seal all the leftovers.
I'll pull it (larger chunks) and season it. put it in 1 or 2 pound increments and bag it and seal it to freeze.
For ribs, i'll put whole slabs in, or cut them in half first.
I try not to double them up, but sometimes I'm lazy...
To re-heat - leave vacuum sealed bbq in bag, put in stock pot with water. heat water.
i usually keep the water temp below boiling, and i heat the meat for 30 minutes.
If i'm more organized, i'll go sous vide with a roaster pan, keep the temp at 145 and let the bags stay there all morning until everyone is ready to eat.
I shit you not, I have catered 100+ people before with 100% leftover pulled pork that had been vacuum sealed.
Everyone told me it was the best bbq they had EVER had and they could taste that it JUST came from the smoker