Does anyone, with the 20 x 15 board, experience carving roast meats (ex. 20# turkey) and having the juice run over the edge of the board?
1073559
Yes, it does. It is a flat surface. Put lots of paper towels under the board, it will take care of the problem.
1073560
I have two of the larger Boos boards and because mine do not have the run off groves to catch liquids I do not use these boards for any meat cutting that might have run out liquid. I use boards specifically for that. These boards are really nice and gentle on my knifes. You will like them for all other use.
1073561
Since there is no well around the edge of the board, yes. Any meat juices in any quantity will run off the board.
1073562
No. But check out a better board for the money. Hickory Cherry Maple Cutting Board Butcher Block Edge Grain
1073563
Not really. If you're roast meat is leaking enough for it to run over the board, I would suggest letting it rest longer so the meat can reabsorb it's own juices. At least 30 minutes for a 20 pound turkey.
1073564
There is no well around the edge of this board- so juices will run off this. You should look at their carving boards that have an indentation aroung the edge. This board is excellent for slicing vegetables or raw meat.
2262315
I have this board, we keep it on our island all the time, which has a vegetable sink. Yes, we cut veggies on it. It is very heavy, and very beautiful. When we are cooking with meat and chicken, we use another area of the kitchen.
1729219
With no problem. I did it myself. You put the wood you want to use in the small end and place the turkey is the large end and the smoke from the fire cooks the turkey. I used a fresh Turkey and was surprised on how fast it cooked. I used Kiawa wood which made the smoked meat amazing.
1254482
I have had maybe a few teaspoons of juice go into the water, but not any large amount. Is it possible you've got a bit of a tilt to the pan/cooking surface?
1698669
I haven't had any issues with juices spilling over. I have had issue with it smoking, however ... to the point where my smoke detectors go off. I'm fairly certain it's because of the oil I use to keep it from rusting after washing it but not sure how to avoid that. All in all, it's fine but with it being double-sided probably not the best choice for indoor cooking IMO. I wish I would have thought about that before purchasing but c'est la vie.
1428189
Give yourself a generous amount of bag length past the end of the meat, maybe even 5" on each end and you'll be ok. The bag needs to be FLAT in the mouth of the sealer opening without puckers. Ordinary grocery store brisket I've seen should be ok. There's always the knife you can use to put in smaller portions! Had mine about two months and love it.
1255053
Yup. That's normal. You have to roast in a well ventilated area. I roast in the garage. It still gets smoky there but doesn't set off alarms. Be advised that if you roast in a cooler area like the garage in the winter it will affect roasting times.
1584407
Yes, I did an 8# top round roast with it upside-down but for two reasons, put a baking/cookie sheet under it - to catch the juices and so that it wouldn't slip between the wires on my oven shelf. Frankly, though, with a rack of baby backs in each slot, they were too close to each other and cooked unevenly. I tried it again using a rack in every other slot and that was much better. To help it along, I rotated the racks every hour so they'd each get some "outside" time.Hope this helps.
704681
I'm sad to say that I do have a problem with roughness. Before AND after I treated it with oil, there are tiny shards of wood splintering out of the board. I can't get this problem to stop. I intended to use this as a cheese board, but unfortunatly I cannot risk having tiny pieces of wood getting into my guests' food. I'll be looking for a return.
233063
i use mine with a uds also .. i have run mine 16 hrs strait on a beef brisket with no problem..it all depends on how much charcole / wood you have in there..
118630
I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from sucking through and burning.Some people make a chaff catcher, but I just roast in the garage and sweep it up.Drew - I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from... » Read More I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from sucking through and burning.Some people make a chaff catcher, but I just roast in the garage and sweep it up.Drew - « Show Less
1759343
I've not experienced that. I don't put anything I'm cooking over the holes. There could be a little splatter, but that happens with any meats being fried, grilled, etc., and it's not been problematic.
2169958
Hi Jon, I have not been able to use my food slicer yet, though the box was not damaged the blade was out of alignment and would not turn. The box did have additional taping on top of the original. Anyhow, after disassembling the blade and guide I found that the blade had gouged/cut into the safety rim. I'm not sure if that indicates the item was used at some point or bad Quality Control during assembly. I called Chicago Food multiple times and had a long wait time only to be disconnected each time so they do not seem to want to take customer calls. I'll update/Amazon when or if I ever get the unit running.
1196735
I haven't used the thing but my wife was quite impressed with it, she did cook a slab of ribs and they were delicious. It looks like you could comfortably cook a decent sized (family of 4or5) beef or pork roast.
351710
It has not been an issue at all for me. The bottom edges--where the goods pour out--are not rounded, but neither are they what I would consider sharp. Hope this helps!
2040098
I have other poly boards which eventually get gouged up. The problem stems not from knives which are sharp, but rather knives which are too dull. With dull knives you press into the food much harder than with sharp knives. When the knife edge penetrates through and contacts the board, you're still putting that extra force on the blade. Probably with a slicing motion to boot. So, yes, these boards will eventually gouge, but much less quickly when using nice and sharp knives.
246109
Yes, the board does get slice marks after use. I wouldn't purchase again. I would stick with wood.