Food Smokers and Smoking Tips/Tricks/Techniques

haha, yeah she's a Bond girl, like Pussy Galore or Octopussy.

 

My slicer is a 14" Mercer. Less than $40 and slices brisket beautifully!

 

That's what I was thinking, but I dunno what they make. I am happy with my CC knives. And that Work Sharp. So easy, and sharper than I have been able to do with stones. Did I mention it was easy? If you don't believe me buy one from Amazon, try it out and if you don't like it, send it back. I'll bet you a nickle you will keep it.

 

I've used many high end brands, expensive brands and so forth. Just saying I can get just as much out of things that cost much less.

 

2 shades of greatness



Win Win both are great!

Of course I went with Zwilling J.A. Henckels Professional "S" instead of Wusthof. But I got them on clearance from the military exchange ~8 years ago at a price I couldn't refuse. If they would have been Wusthof at the same clearance price would have gone with them.

WSM has 8 pizza racks stacked with the pepper spiced jerky on it set to 160* smoking with apple wood now. When I cut the jerky last night I didn't freeze the meat for an hour first like I normally do yet the Shun went through it like butter with no tearing of the meat.

Think the thinness of the blade helps a lot, for that situation. The Granton edge slicer that came with the jerky board is thin also, but no comparison. But the Granton edge slicer may be better at slicing brisket and will find out at some point. Not so sure a thin blade is always good. Of course a sharp blade always is good.

 

Especially with a good set of stones. Upkeep may be a bit more but you could make a insane knife from a butter knife. Upkeep would be more, but could be done. Speaking of, I need some sharpening stones...

 

I'm tellin ya, check out Victorinox. Lots of people swear by them and say same quality (where / when it actually counts anyway) as the 2 traditional German brands but quite a bit less money.

This link will take you to Amazon and all 3 manufacturers are checked so you can side by side...

https://www.amazon.com/s/ref=sr_nr_p_89_8?fst=as%3Aoff&rh=n%3A1055398%2Ck%3Akitchen+knives%2Cp_89%3AHenckels%7CW%C3%BCsthof%7CVictorinox&sort=smooth-review-rank&keywords=kitchen+knives&ie=UTF8&qid=1502831223&rnid=2528832011

 

You got it

 

Scootalot is now going after knives like he does charcoal

 

Scottalot's kitchen soon...

 

I see a lot of Work Sharp options, which are you recommending.

I got this set of stones a few years ago and have gotten reasonably good at bringing back some of my old CC knives but never feel like I'm taking them to some new level, just back to being reasonably sharp. And easy these stones are not, patience and time are required.

The DVD was a disappointment, only dealt with sharpening wood chisels.

$183 Norton Waterstone Wet Stone Sharpening Kit with 220/1000 and 4000/8000 Combination Grit Knife Sharpener Stones, Flattening Stone and Whetstone Stone Holder Grey 8" x 3" x 1"

https://www.amazon.com/Norton-Waterstone-Starter-Kit-flattening/dp/B000XK0FMU

 

Fine, I've just never seen high end Chicago Cutlery like you said your friend bought.

 

Work Sharp is a nice system, take a look at Edge Pro Apex system, spendy but awesome. You can sharpen almost anything. I have my Gransfors Burk axe literally shaving sharp, even my little cheap Fiskars/Gerber hatchet will pop all the hair off your arm!!

 

Doesn't anyone still sharpen the old fashioned way with an Arkansas tri stone and steel?



Yeah I've tried many of the systems over the years ceramic, diamond, guide sticks even have the electric Chiefs Choice for the CC. Always seem to come back to my stones. And for woodworking planes and sometimes knifes a piece of plate glass, lapping compound, and oil.

Skinned a lot of fur when I was young and learned pretty quickly how to sharpen knives. My youngest son by the time he was 14 would sharpen knives on stones while 2 of us cut up deer. Now I pay someone pay to cut up deer LOL, if I am so inclined to go shoot one anymore which doesn't happen that much.

8 more pizza screens getting seasoned supposed to rain soon. Hurry up! 160* takes forever but at least it is real smoke.



The top tray really never counts it is way too easy to grab a piece of meat "just for a taste test". Make that 7 trays by the time it is done.

 

What size wsm, and where'd you get the trays?

Going to check the Amazon now.

 

I like stones, they take some practice for sure. we have an electric sharpener that works decent but not quite the same as stone work.

 

This is what I have:

Work Sharp Knife & Tool Sharpener

https://www.amazon.com/Work-Sharp-W...TF8&qid=1502854076&sr=8-3&keywords=work+sharp

I also bought a set of 6000 grit belts. If you don't beat the shit out of your blades, the 6000 is all you will need. I've only wore out 1 fine belt. and I use it to finish strop the edge. If I hold the knife close to my arm, the hair gives up and falls off on it's own.

Seriously, I am impressed with how well this thing works.

 

I do still use a steel. After my wife has cut something up and uses the sharp side to drag it off the cutting board laying a nice edge over.

 

https://spokane.craigslist.org/for/d/big-green-egg-bundle-large-egg/6240094611.html ouch...

 

found a 22inch wsm https://moseslake.craigslist.org/hsh/d/weber-smokey-mountain-cooker/6264876007.html too bad its 2.5 hours or so away...