Best Meat Slicer for Bacon and/or Brisket
- Thread starter cman55
- Start date
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I'd be glad to JM. First, let me start by saying this slicer is worth every penny!. Its durable, its easy to clean and easy to sharpen the blades. I've not had a single instance of any malfunction whatsoever as this slicer is a beast. It goes thru partially frozen bacon easily since as we all know, bacon is easier sliced cold. I usually go with a thicker slice and every one comes out uniform and clean. I've done Brisket on this as well without problem. Even room temp meat gets sliced without any issues as the blade just keeps its sharpness. I've had to sharpen the blade ONCE since I purchased it and that was only because I wanted to use the sharpening attachment to get a feel for it.
I would imagine the cheese warning is for frozen as I don't see how any near room temp cheese could possibly damage this beast. I do not slice anything that is frozen however. I'm bold yes, crazy? no...As this is a belt driven slicer, that is the one part I could see going down due to wear. Other than that, by all means buy and enjoy! I'm doing a boneless Rib Roast for New Years and plan to thick slice it warm with the advantco. Unfortunately, my 40" Masterbuilt Electric's heating element died and its just a bit too cold to fire up the OKJ soooo, Oven it is. I might cheat with some smoke juice though... :)
Lastly, I didn't see a lot of difference between the 10" and the 12" except for the money. Exact same machine for the most part.
Again, if you want a mid priced slicer that's up to the task, you could do worse than the Advantco 10". Its not your typical chinese made equipment. This sucker weighs in at 35lbs so that should give you some idea as to the build quality.
Happy New Years Everyone!
Cman
I would imagine the cheese warning is for frozen as I don't see how any near room temp cheese could possibly damage this beast. I do not slice anything that is frozen however. I'm bold yes, crazy? no...As this is a belt driven slicer, that is the one part I could see going down due to wear. Other than that, by all means buy and enjoy! I'm doing a boneless Rib Roast for New Years and plan to thick slice it warm with the advantco. Unfortunately, my 40" Masterbuilt Electric's heating element died and its just a bit too cold to fire up the OKJ soooo, Oven it is. I might cheat with some smoke juice though... :)
Lastly, I didn't see a lot of difference between the 10" and the 12" except for the money. Exact same machine for the most part.
Again, if you want a mid priced slicer that's up to the task, you could do worse than the Advantco 10". Its not your typical chinese made equipment. This sucker weighs in at 35lbs so that should give you some idea as to the build quality.
Happy New Years Everyone!
Cman
beefmeister
Smoke Blower
Cman, I got a spare belt and sharpening stone with mine. Did you get one also??
Bear, I shall try semi-freezing the bacon next time. The fat starts melting and it becomes a greasy mess...
Bear, I shall try semi-freezing the bacon next time. The fat starts melting and it becomes a greasy mess...
If I don't freeze mine for 3 or 4 hours before slicing, I get a tail that builds up on the bottom of the piece I slicing.
I can flip it over every couple slices to get rid of it, but then it leaves a small ugly tail on the slices.
Bear
Beef, I did get the spares. Hopefully, I won't have to use them anytime soon. Gotta tellya, the advantco is one of my favorite kitchen toys. :)
beefmeister
Smoke Blower
Yeah i really luv mine... even though it sent me to the ER last year.
I was cleaning it and put the product tray, blade guard etc. in the sink. For some damn reason I left the knife sitting on the counter like a plate.
Wiping down the unit I notice bits and pieces underneath. Well... I'll just pick up the unit and move it over.
One leg catches the knife and off it goes, taking a slice out of the cabinet drawer and slicing a two inch crescent shape above my left knee before cutting a small piece of my tennis shoe. Ten stitches later I'm good to go home.
I learned two important things after this.
1. Pull ones head out of ones a** and pay attention with this device and
2. I know that I won't necessarily bleed to death since I take Coumadin.
I was cleaning it and put the product tray, blade guard etc. in the sink. For some damn reason I left the knife sitting on the counter like a plate.
Wiping down the unit I notice bits and pieces underneath. Well... I'll just pick up the unit and move it over.
One leg catches the knife and off it goes, taking a slice out of the cabinet drawer and slicing a two inch crescent shape above my left knee before cutting a small piece of my tennis shoe. Ten stitches later I'm good to go home.
I learned two important things after this.
1. Pull ones head out of ones a** and pay attention with this device and
2. I know that I won't necessarily bleed to death since I take Coumadin.
inkjunkie
Master of the Pit
- Nov 25, 2014
- 2,020
- 50
We decided that a slicer was in order. I have some sort of nerve damage in my forearms, hand strength and endurance just ain't what it used to be. That aside, we would like stuff to be uniform is thickness as much as possible. After a 300 mile round trip to look at a slicer that got hammered in transit...C/L seller did not even bother to see if it ran when he got it a while back decided to get one I was watching on FleaBay. Seller had just dropped the buy it now some. Got a very well cared for ChefMate GC12D for $549 shipped..
inkjunkie
Master of the Pit
- Nov 25, 2014
- 2,020
- 50
Something that needs to be remembered...do not submerge the blade in soapy water....Thank You for the advice...
Or Don't let a knife get submerged in blood:
When I was young, I was excited while gutting my 8 point Buck. I couldn't find my knife. I looked all over---No knife. I decided to pull out as much fat as I could, and find the knife later. I pulled on a big piece of fat from near the rib cage, and it snapped, causing my hand to jerk down into a big pool of blood in the stomach cavity!! Hey---I found my knife---Sticking in my bloody hand!!!
Bear
jmiller83
Newbie
I went with the Avantco SL512 12 inch blade 1/2 horse power. It's insane. Frozen, raw it doesn't matter. Took my jerky skills to the next level. So worth the money. I'd recommend it to anyone.
oregon smoker
Smoking Fanatic
you might check with a used restaurant supply company. restaurants are always upgrading or like in my case I finally talked one of my butcher buddies out of one of his back up Hobart's. now in perspective it is 12" and slices anything thick or read paper thru it thin. the down size is it is old school (did I say heavy?) about 80+lbs. so it lives covered on a shelf until I need it. (by no means a counter top unit)
I just thought I would mention those two possible resources.
Tom
I just thought I would mention those two possible resources.
Tom
torp3t3d0
Smoke Blower
believe the bear...had the same problem...froze for 4 hours and here are the slices I go....first time (I also changed blades on the Chief Choice 165 to the smooth blade)
Even better than a used restaurant supply company is a used restaurant supply auction. I often see full size automatic Hobarts for less than ya'll are paying for small manual ones. If you don't have the space for a full size you can get smaller ones too. Just be careful that you don't find a bunch of other overbuilt kitchen equipment you "need" at a price you can't pass up.
maycatthit
Newbie
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