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Chef's Choice 615 Meat-Cheese-Bread slicer.... Roast Beef and Lox Q-views

post #1 of 55
Thread Starter 

Bride saw the need for a new slicer and Christmas was the time to "Surprise" me with this beauty... It is AWESOME....   

Easy to take apart and clean...  The only tool needed is a quarter for removing the blade.... Genius on the designers part I must add...

The meat tray slides out by turning the knob past zero.... Another genius design.... 

 

 

1000

 

Where the meat is hung up on the little black blade scraper, it just pulls out for cleaning.....

The cantilever design of the sliding table and having the motor up in the air, makes slicing

and meat stacking, on the handy plate that comes with it, a dream to drive.....   

 

 

1000

 

The sliding plate leaves about 9 1/2" clearance to the blade.... Enough room to slice bacon

and other thick pieces easily.... No more cutting things in half to get on the sliding table.....

It has a great paint job.... No nooks and crannies for stuff to get hung up in.... The smooth

edge blade slices very thin.....  Haven't tried the scalloped blade yet....   don't know which

blade works best on what, except the reviews stated, "smooth blade for thinly sliced meats"...

 

 

1000

 

Found a big round tip roast for $2.49... Smoked to 135, wrapped in foil and left on the porch

cooling rack over night.... It was 22 deg...  The roast was previously cut in half like a dinner roll

to get it sandwich size before smoking... What you see is half the roast....  Smokes up easier

when cut in half..... and faster..... 

 

 

1000

 

Here is the sliced up roast..... Very thin.... perfect for sammies...  This slicer is a keeper.....

 

 

1000

 

Here is some Sockeye I made into Nova Lox last week using bbally's recipe.... great recipe!!!

http://www.smokingmeatforums.com/forum/thread/87043/making-lox-a-picture-guide

sliced it up on the slicer also.....

For those that don't know Sockeye, that meat is not dyed like farm raised salmon.... That is

the natural color of the meat in the fish.... And it is good.... Real good... Don't get no better

than that..... Amen....   

 

 

1000

 

Well, Dave is one happy camper having the new slicer..... Improves the food, believe it or not....

If you are looking at slicers, I don't know what you are looking for.... this thing fills all my needs

and them some, in the slicer department that is.......    

 

Dave

post #2 of 55

Good score, Dave. You must be doing something right. Fine looking machine.

 

Chuck

post #3 of 55

Congrats!!

  Looking good!!!

 

      Craig

post #4 of 55
Looks great, Dave!


~Martin
post #5 of 55

Good Catch, that Lox looks awesome. I have the 667 and recently purchased the scalloped blade. Works awesome on breads and the like.

post #6 of 55

wow, the sockeye looks great! Waiting for springer season........

post #7 of 55
Thread Starter 
Quote:
Originally Posted by stovebolt View Post

Good score, Dave. You must be doing something right. Fine looking machine.

 

Chuck

I think Bride was tired of everything being sliced thick on the old Rival machine.... Couldn't have been something I did.....biggrin.gif

Quote:
Originally Posted by fpnmf View Post

Congrats!!

  Looking good!!!

 

      Craig

thanks Craig...

Quote:
Originally Posted by DiggingDogFarm View Post

Looks great, Dave!


~Martin

thanks Martin... 

Quote:
Originally Posted by Sound1 View Post

Good Catch, that Lox looks awesome. I have the 667 and recently purchased the scalloped blade. Works awesome on breads and the like.

Good to know... I like slicing my own bread when getting "unsliced" loaves..   

post #8 of 55

Hey Dave, you lucky dude,bravo.png

That's a great piece of equipment to add to your smoking and BBQ needs, 

AL

post #9 of 55

Sounds like the Bride did good!  I am so tickled I retrieved mine from the "graveyard".  Going to try some pastrami tomorrow....will be able to slice thin for "sammies" too!

post #10 of 55
Thread Starter 
Quote:
Originally Posted by TennSmoker View Post

Hey Dave, you lucky dude,bravo.png

That's a great piece of equipment to add to your smoking and BBQ needs, 

AL

Thanks Al, and yes I am one lucky dude...............

Quote:
Originally Posted by KathrynN View Post

Sounds like the Bride did good!  I am so tickled I retrieved mine from the "graveyard".  Going to try some pastrami tomorrow....will be able to slice thin for "sammies" too!

Kathryn, Yes she did good.... surprised me... lurk.gif ... Thin sliced meat is a real treat now.... Enjoy your new "re-find", how many dust bunnies had collected on it.... biggrin.gif ...

post #11 of 55

Thanks for this review.  I keep debating between this slicer and a used commercial slicer from craigslist.  It would only get occasional use for bacon and roast beef and i dont really have the room for a big heavy commercial slicer but i feel like the commercial will handle anything i throw at it with ease.  After reading this review though i may sway the other direction.

post #12 of 55
Congrats Dave thats a great gift
post #13 of 55
Thread Starter 
Quote:
Originally Posted by njfoses View Post

Thanks for this review.  I keep debating between this slicer and a used commercial slicer from craigslist.  It would only get occasional use for bacon and roast beef and i dont really have the room for a big heavy commercial slicer but i feel like the commercial will handle anything i throw at it with ease.  After reading this review though i may sway the other direction.

Mike, morning....   It works very well..... If you are into heavy duty slicing, you may want a huskier slicer to take the work load.... My last slicer, a Rival, we had for 20+ years and it held together.. $20 when we bought it....  I suspect this will last longer with the amount of use it will get.... Probably 100#'s of meat a year...  Dave

Quote:
Originally Posted by bmudd14474 View Post

Congrats Dave thats a great gift

Thanks Brian.... 

post #14 of 55

Congrats Dave! Looks like that slicer does a fine job  smile.gif  Sockeye looks awesome as well - I wish it were more readily available around my neck of the woods...

post #15 of 55
Thread Starter 
Quote:
Originally Posted by Smoking B View Post

Congrats Dave! Looks like that slicer does a fine job  smile.gif  Sockeye looks awesome as well - I wish it were more readily available around my neck of the woods...

Thanks Jeremy.... The Sockeye is so flavorful, eating other salmon will be a let down....  Normally it is $9/# here... The store had a close out on 3 cases for $2.99/#.... by the time I got there, I got the last fish.... th_crybaby2.gif ....

post #16 of 55

Real Nice! I was looking at that model Hard before Craig hooked me up. Great reviews and come from a reputable company. Best of Luck with it...JJ

post #17 of 55

Your right Dave sockeye is very good tasting stuff, plus theyre just the right size to fit the grill. The meat is so red, then a sliver or chinook. 30.gif

post #18 of 55

Awesome piece of equipment Dave, you lucky rascal!!

 

Nice looking beef too.

 

Bill

post #19 of 55
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Real Nice! I was looking at that model Hard before Craig hooked me up. Great reviews and come from a reputable company. Best of Luck with it...JJ

Thanks JJ.....

Quote:
Originally Posted by GO4ABLISS View Post

Your right Dave sockeye is very good tasting stuff, plus theyre just the right size to fit the grill. The meat is so red, then a sliver or chinook. 30.gif

Bliss, I still eat the other 4 species.... Oily white King is probably my favorite fish.... 

Quote:
Originally Posted by PGSmoker64 View Post

Awesome piece of equipment Dave, you lucky rascal!!

 

Nice looking beef too.

 

Bill

Thanks Bill...  the beef was on American Dips last night.... Thinly sliced, it beat pulling big hunks from the sammie.... 

post #20 of 55

I purchased this same slicer a month or so ago and used it tonight for the first time to slice up some cold smoked bacon.  I have to admit i am fairly disappointed.  I was using the smooth edge blade i purchased.  It may be my technique but the pork slab seems to always ride up the blade at the end or almost shoot off the end of the slicer completely.  The slabs were cut in half so they were more manageable and slightly frozen.  I had to constantly re-position or turn the slab as well.  There was also a strip of meat that would be left on the bottom of the slab.  I ended up finishing up with a knife as i was frustrated and the slices looked like scraps.

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