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First cut at curing bacon
Comments
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nolaegghead said:Focker said:nolaegghead said:That's a nice slicer, billyray. I used to have a Hobart slicer, wish I kept it.
VI - some of the most coveted bellies have more fat than average. Not a bad thing - you want fat that renders at a lower temp.Which model did you have nola? Found a 12" Model #512 with two blades and stainless tray for $450. What do you think? Guy removed, cleaned, and lubricated all moving parts.
Been searching for a Hobart, Globe, Berkel for awhile.
Now I have the Chef's Choice 615.Thanks.
If I don't find a good old one, I will probably go with the Chef's Choice 615. How do you like it? Pretty easy to clean?
@Eggcelsior, thanks as well.
Parts still obtainable on these older Hobarts? Is the 512 a decent model? What are the differences between this and the 1612?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker I'll take a pic tomorrow. I just got back home and will unload it in the morning.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Oh no you di int. It's ON!
______________________________________________I love lamp.. -
Eggcelsior said:Focker said:billyray said:Village Idiot Let me know how it works out for you. Since I've been smoking for 8 to 10 hours, it means I would need to fill it 3 times to do the same smoke. I was looking at the same slicer you got, but I came across a restaurant that was closing and picked up a Hobart 1612 12" slicer. It's older, but built like a tank, in great shape and runs well. It's way more than I need , but for $300, I couldn't pass it up. I'll post some pics with my next batch of bacon.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Eggcelsior said:Focker said:billyray said:Village Idiot Let me know how it works out for you. Since I've been smoking for 8 to 10 hours, it means I would need to fill it 3 times to do the same smoke. I was looking at the same slicer you got, but I came across a restaurant that was closing and picked up a Hobart 1612 12" slicer. It's older, but built like a tank, in great shape and runs well. It's way more than I need , but for $300, I couldn't pass it up. I'll post some pics with my next batch of bacon.
Thanks also.
Gonna give this guy a call. Have any idea when this was manufactured? Is the 512 a decent model? Not sure what the differences are between that and the 1612?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Eggcelsior said:Focker said:billyray said:Village Idiot Let me know how it works out for you. Since I've been smoking for 8 to 10 hours, it means I would need to fill it 3 times to do the same smoke. I was looking at the same slicer you got, but I came across a restaurant that was closing and picked up a Hobart 1612 12" slicer. It's older, but built like a tank, in great shape and runs well. It's way more than I need , but for $300, I couldn't pass it up. I'll post some pics with my next batch of bacon.
Thanks as well.
Do you know when this model was manufactured? Is the 512 decent? Not sure on differences between that and the 1612? Parts still obtainable for these machines?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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