Oh yeah, my new big slicer w/qview

[oneshot]

I finally got a commercial slicer. I've been looking and found a deal on this General. It has a brand new blade and an attached automatic blade sharpener. It comes apart easily for cleaning and doesn't weigh a ton so I won't need a supporter when I move it around. Now I can slice anything from paper thin roast beef to nice thick prime rib. And I only paid $650.00 for it. Now I gotta smoke something to slice up. Hmmmm, what should I smoke????

:PD T_Armataz_01_12:


Front view.


Side view.


Blade open wide. (I need to clean it, it's a little dusty)


Full frontal view.


I can't wait to try it out!!!!!

 

[pineywoods]

Very nice

I got an older one awhile back then I missed a deal on one that was very close to me couldn't go see it till today and it was already gone. Its nice to have the big commercial ones they do a great job

 

[pops6927]

I'd do a boneless ribeye roast - nothing better sliced thin on a wick!

 

[old poi dog]

I didn't think GAS (Gear Acquisition Syndrome) would get to me on this forum, but over the past 2 months I've caught myself looking at different smokers, meat grinders, sausage stuffers and very soon... meat slicers.

 

[oneshot]

I've never sliced a prime rib thin. How thin do you slice it and is it for sammiches????

 

[pineywoods]

My first thing sliced was a top round roast and it was very good and don't forget about the cheese you can now slice yourself

 

[oneshot]

It' contagious and addicting!!!!!!

lmao

 

[oneshot]

Way ahead of ya Piney. LOL I bought a block of delicious mozzarella cheese from my rest. buddy today.

Oh, and I have a half of a top round in the freezer.....Mmmmmmmmmm

 

[ronp]

Nice slicer, congrats!! You will love it. Lot of things you can slice. Canadian bacon, jerky, pastrami, and good roast beef smoked just to name a few. Good luck with it!

 

[smokeamotive]

I have to agree with Ronp. Theres a thousand things to slice with one. And they make slicing jerky a breeze. Just the right thickness and quick as a wink. Good score.

Here's a pic of mine.

 

[pineywoods]

Mozzarella cheese has been the hardest thing to slice on mine it did it but it didn't really like it. Mine is much older than yours but does a good job. I stick all the cheese in the freezer for a bit to get super cold (not frozen) then slice it. My wife takes cheese to work with her a lot so we go thru lots of cheese. About all the other meat I smoke let cool overnight in the fridge then slice. Wait till you smoke that top round and then slice it thin and make a sandwich you'll wonder how you ever lived without that slicer

 

[fire it up]

Firstly, congrats oneshot. Beautiful piece of machinery you got there. Looks really similar to ones I have worked with in restaurants.
Slicing ribeye thin is a great idea. The famous Philly Cheesesteaks they serve at both Pat's and Geno's in Philly both use thin sliced ribeye. They put them in the freezer for a bit till firm but not frozen and then slice very thing.

 

[oneshot]

Holy Smokeamotive!!!! lol How big is that blade????

 

[oneshot]

The mozz is probablely gonna be the first victim of the slicer, to see how it slices cheese. Then if it stops raining today I think I'm gonna smoke the other half of my top round (approx. 12 lbs.).
This was my first half of the top round and the slices were a little thicker then I wanted but now I should be able to get them nice and thin.
Qview of the first roast.
http://www.smokingmeatforums.com/for...t=78159&page=3

I do see a lot more cheese in my future....

 

[oneshot]

Thanks Fire, that sounds like a great idea!!!