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@Stile88 I actually ended up going with the 19" tall that was discontinued as well since he will still make the parts and it has a little more real estate. but I went with the vibrant blue tile

On vacation in Napa Valley, California and went by David Arthur Vineyards to taste some current wines and catch up with the winemaker, Nile Zackerle. I've shared some of his home-brew before, but now found he has gone pro with his own line of craft beers, using local ingredients and re-discovering some styles of either lost in history or at least rarely brewed. I ended up shipping some home. Since there are some home brewers and beer aficionados here, I thought I'd share his web site for those interested. https://www.madfritz.com

Didn't say exactly WHEN that trip might be - LOL!

Thanks Jon. I have a 2nd blade. Both have the same issues with the meat sticking on thin slices, even when the meat is cold.

On my places to visit on my next trip to Napa.

Scotte, Remember - no pics = it never happened lots of pics, we love to live thru others

Thanks for the replies. The unit I had worked OK but I never felt it was clean enough. I think what I need to do is look at some different models in person and make sure that they come apart nicely for cleaning. My slicing needs are minimal and there is a huge price range over the different models..........decisions........decisions??????? Tony.....in my limited research, I did see they make different cutting blades that have different features & advantages. MacKenzie......yes, a trip to Bass Pro store is in order. We have a couple big ones around here.

Thats awesome your going to be very happy now remember we like to see lots of pics

Thanks,Geo, I did the spin at 350 F I think it was about an hour for this 2 pound roast. The IT was 145 F.

I have a chef's choice model 610. I think they are all sort of a pain to clean so I only pull it out when I want some really thin sliced stuff like roast beef or smoked turkey breast. I don't think they make it anymore but it seems to be a decent quality.

Jon, I have a space hog slicer too, a Globe with a 12 inch blade. I started this post hours and hours ago but got interrupted. What about BassPro?

Thanks so much! Does anyone have any pork butts or ribs that they have done? Or any with the top grate installed with food on both the main and top grill. I already bit the bullet and ordered so im excited to get it and start cooking!

Hoping MacKenzie chimes in Jon, as I think she likes the one she has. I'm not terribly fond of mine. While it's very easy to disassemble and clean, it doesn't do a great job at thin slicing. I bought it to slice my homemade bacon and pastrami, but the meat wants to stick to the blade and the slices want to go on a spin instead of falling off into the tray. It's a Chef's Choice Model 609. Picked it up on sale - you get what you pay for!