Steve,
I don't know what an expert is, but I've sealed so much with my FS that I have total confidence, only two seal failures in many hundreds of seals. While the super majority of my freezing has been done with beer tenderloin the principles of freezing in a FS stay the same:
- Don't fill up the bag too full; I've found no more than 3/4 full to be best
- Make sure at least 1/4 inch is beyond the "seal"
- Keep the seal area absolutely flat, crease free
- Try to stage the meat so that there is very little air at the back of the bag that has to overcome the pockets created by the quick seal
- Keep the seal area as liquid free as possible to begin with; as it vacuums it may draw out some, but it will handle a little liquid in the seal
- Use FS original bags and rolls; it's hit or miss with other material
I'm sure most of this info is elementary for you, but following these rules I've sealed hundreds and hundreds of bags problem free. I hope they help you.
By the way, if you want a real deal, Harris Teeter puts whole beef tenderloins on sale about every six weeks for 7.99 or 8.99 per lb. I buy one or two, cut them up about 1 in thick, freeze them in pairs with the FS, and my wife and family and I eat filet for about $4 per person. The meat stays fresh in the FS for months. Had some last night and they were outstanding. Just a tip. Again, I hope all this helps.