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Finally got Berkel to send me a manual for this slicer. It's exactly like the one in the top picture. Looks like it was used in an old general store around here in North Oklahoma. Feeling better about it, got it all oiled up, parts all moving freely and looks like it's going to be ok. Can't...
I think I've acquired that exact model in the picture above. It's a US Slicing Company Berkel Model GRX. I can't find anything at all on this machine anywhere. It's in not too bad of shape at all, no rust, it's been well taken care off. What a goose chase this is starting out to be.
I've yet to see anything besides factory retail models that are given any kind of finish on the inside. I've seen some powdercoating done, but once you season the inside, you don't need a finish in there anyhow.
Brad, Flash is spot on, and their cheap too, but if you want more accuracy, they actually make one that is flat and lays on the cooking surface. I use two like Flash suggested, but I use them to cross check all of my other gauges as well. They all read differently of course because they are in...
Kudos and thank you for your service, I've got the same question as Maple Sticks... You sure that's enough hog for that many people? I've done one similar in size and it fed 6 way too fast...But then again, maybe you've got other stuff you're smoking as well.
Dave, not to But I was actually paying closer attention to YOUR replies and advice. I'm not building anything, but I felt like I was learning something from what you added. It's always unfortunate when tempers flare, but I don't see you did anything wrong. From a guy who's done quite a bit...
Yank, echoing the smoker temps... But also one of the posts above about foiling and sticking it in your oven. I do that when I don't have a ton of time. A few hours on smoke will still give you the smoky flavor. Reading your last post, I'd suspect your smoker temps are unstable. When I first...
Welcome Mike, I started out with a Master Forge double door and had that same issue. I used only chunks and would soak them prior. Even then if it flamed up on me, I'd just shoot em with some water.
Rdefino, I just smoked a flat cut brisket for a co worker so he could do exactly what you are talking about. I figure he'll know in a day or so. I've never done it. I simply seasoned, but you "can" marinate if you like from what I've ready. I don't know if it's a huge difference or just...
I may be rehashing something someone might have mentioned, but just passing on my lessons learned. I have a trailer smoker, graduated from a Master Forge double door this year. I've learned that with my trailer mount that with excellent thermometers in the doors, that temp will be greatly...