I have been biting my tongue for the last month or so but I can't hold back any longer. I just surpassed the 200lbs mark on my slicer. Not much of a feat is it? Well, according to a few here it is. You see, I bought a Waring Pro slicer a few months back and have since read such crap as "I picked it up and it felt cheap so I put it back" or "I bought one and took it home. My first use of it I could smell the motor heat up so I returned it". No kidding? A $50 slicer felt cheap in your hands so you put it back? An electric motor got warm with usage? You don't say! It is a darn good thing that computer of yours has fans because the processor, memory, graphics card and power supply also heat up. That is what happens when you put an electrical device to work. I also was bothered to see someone read one of these same reviews and say "Two out of three, that is good enough for me".
You may notice I removed my avatar and also my signature. About 3 weeks ago I got so fed up with some of the snobbery from some of you that I decided to delete all my info and only lurk. But then I thought I would be a bigger thorn in the side of those who talk out their rear if I hung around so I decided not to. So here it is. My 12lbs of roast beef marks the first of 200lbs of sliced meat my "cheap" and "unsuitable" Waring Pro slicer has produced. It still is running great and doing exactly what I expect of it.
For those of you shooting from the hip, I am disappointed that you dare offer advice without any practical experience on the subject matter. I hope someday karma rewards you for the discouragement you have offered others. There are a few folks not around here much anymore that used to participate a lot until the upper echelons of SMF jumped down there throat for their methods. I miss their input. Not all of us can afford $1000+ Hobart commercial slicers or pre-built BDS UDS smokers, etc.
6lbs down and 6 to go.
12lbs of goodness waiting for bread.
You may notice I removed my avatar and also my signature. About 3 weeks ago I got so fed up with some of the snobbery from some of you that I decided to delete all my info and only lurk. But then I thought I would be a bigger thorn in the side of those who talk out their rear if I hung around so I decided not to. So here it is. My 12lbs of roast beef marks the first of 200lbs of sliced meat my "cheap" and "unsuitable" Waring Pro slicer has produced. It still is running great and doing exactly what I expect of it.
For those of you shooting from the hip, I am disappointed that you dare offer advice without any practical experience on the subject matter. I hope someday karma rewards you for the discouragement you have offered others. There are a few folks not around here much anymore that used to participate a lot until the upper echelons of SMF jumped down there throat for their methods. I miss their input. Not all of us can afford $1000+ Hobart commercial slicers or pre-built BDS UDS smokers, etc.
6lbs down and 6 to go.
12lbs of goodness waiting for bread.