Have any of you folks used a vacuum tumbler to brine or marinate? If so, what do you think? Is it a must-have or just a gimmick?
My son-in-law has one that he uses to marinate flank steak for making beef jerkey on his Traeger. He loves it.
But, I'm wondering how it works on chicken, steaks, fish, etc.
The only vacuum tumbler I am aware of is the Reveo MariVac and it sells for around $175.
Let's hear what you folks have to say?