I have built a few electric smokers over the years, but have not done any recently.
My old upright freezer died a couple of weeks ago, and it has the makings of a pretty decent meat smoker, I think.
It is insulated of course, and has a metal interior. The door shelving is plastic and would need to go. That could be replaced with sheet metal.

I don’t really NEED another meat smoker, but I have a hard time resisting the urge to hack.

I put it up to the community for a vote: Thumbs up: meat smoker. Thumbs down: landfill.

I reserve ultimate veto power. lol

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I ordered my leather Meatgistics apron and it arrived today! Loving it! Gotta get some @Team-Orange accents on it. Austin and Jonathon, this thing is great! I can’t believe how quickly the order was filled. The rest of you, I suggest you order one!!

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On the last months give away live stream, Jonathon was proudly showing off the prototype for the new walton’s electric stuffer. Did anyone notice if they had a target date for sale and/or what was the target price?? Just had my second elbow surgery and can now justify the purchase to my wife :)

Hi,

I posted a question a while ago, but wasn’t able to get much feedback. If I want to adapt a wet brine curing recipe for pastrami/brisket to using a vacuum tumbler, what would I change?

With a wet brine, I have the salt, spices, sodium nitrite (pink powder), and enough water to submerge the meat. But with the vacuum tumbler, I don’t need that much liquid, right? I just don’t know how much to reduce water, and whether spices and nitrite need to change.

Thanks!

Hi guys, I created this Equipmenty category in the Walton’s Community Section to give you guys a place to post reviews, questions or tips on Meat Processing Equipment. Might make it easier to find answers to people’s questions on equipment.

Let me know if you guys have any issues or questions on the Category.

Jonathon shared this bowl cutter recipe for hot dogs with me. It is from the University of Wisconsin’s meat processing school. The most interesting part of this is that it calls for over 3.5 quarts of water for a 25 meat block.

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I already have a MEAT!#32 grinder and am looking to add a tenderizer. The Weston add on looks like it would be comparable but can anyone with the weston check the unit against the pictures here and advise?Screenshot_20210726-132512_Gallery.jpg Screenshot_20210726-132549_Gallery.jpg Screenshot_20210726-132610_Gallery.jpg Screenshot_20210726-132639_Gallery.jpg

Besides the tru hone (out of price range,) has anyone tried those table clamp, adjustable rod sharpeners where a clamp hold the blade and the stone is attached to a rod that slides across the blade? It just looks to easy!

Hey guys! Looking to upgrade from my PK100. I’d like to get a little bigger smoker with humidity control for under the $10k mark. It’ll be used specifically for snack sticks, jerky, and smoking brats/sausage. As much as I’d love to have a ProSmoker 500t-HVE, it’s way out of my budget.

I’ve been eyeballing the Nu-Vu Smoke 13 with an external smoke box. It’s the only one I’ve been able to find that has humidity control. The manual I downloaded it pretty vague but it has what they call “automist” and you can adjust from 1-10 which controls how often it sprays I believe. It’s all analog controls, so no display of what the actual relative humidity is inside. I’d probably have to add some kind of monitor for that.

Does anyone have any experience or thoughts on it? Any other brands or models out there that I’m missing?

TIA

Picked up a 20qt mixer with #12 grinder attachment over the weekend. It needs some work, and it’s missing the tray for the meat grinder. Are the #12 grinder trays interchangeable?

The ID of the top of the funnel is just over 2"

processhead I may be asking for advice on some clean up soon. The wife and I hooked up the camper and are spending a long weekend in Ohio Amish country. While we were hitting all of the local fare today I ran across an Amish estate auction. There were 2 old screw driven stuffers and I picked up one for 60 bucks. It is fully functional with all the parts except the stuffer tubes. Its a Landers, Frary and Clark 8 qt. It needs a little TLC, but I’m excited about the purchase.
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Just curious if anyone or how many people condition their cutting boards? I researched online on what to use and found 100 or so different opinions on how to do it and what to use. The most common was food grade mineral oil and bees wax. The other common one was linseed oil as that will actually harden over time.

Some said don’t use linseed oil and some said don’t use mineral oil and bees wax. I think it’s just all personal preference but should condition it in one way or another.

A couple other oils is almond oil and walnut oil, however if someone has a nut allergy it could give them a bad allergic reaction when food is prepared on it.

Oils to not use is vegetable and canola oil as they will turn rancid over time and actually grow bacteria.

At the time of the picture is just the first coat with the Cutting board oil. I will wait 1 hour then coat a second time. Let it sit for 24 hours then put on 2 more coats an hour apart. After another 24 hours I will use the Butcher Block conditioner for 2 coats 24 hours apart.

Will I use it or hang it in the kitchen I have not decided yet!!

Thank you again Waltons and Meatgistics, such a great pleasure to be a part of!!

I keep most of my equipment in my unfinished basement and carry it up to kitchen to use. As the equipment expanded I knew I needed a better way to store it all than on top of the old kitchen table we have down there for kid crafts.

Picked up a 72”x30” prep table to keep it all organized and set it up right at the bottom of the stairs for easy access.

Still plan to do my work upstairs in kitchen but will likely keep the chamber sealer down there. It is just too heavy to lug. I do have a VacMaster suction sealer in kitchen cabinet for easier access when needed.

Liking the way it worked out!

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I have the 11 lb. Walton stuffer, and Have had a problem lately where the meat goes past the piston. I’ve put in new gasket, which didn’t help.
Can anyone tell me what the issue could be And what the solution is. Thanks.

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Hey folks, I bought this $1300 unit many years ago for the wife for Christmas, I used it 3 times and absolutely hate it as I prefer charcoal flavor. She used it maybe 3 times as she hates to cook. What are the tricks to get a good grilled flavor out of a gas grills. I have heard of people putting some kind of brick or ceramic blocks in the bottom? Or should I just sell it? Suggestions? It just sits tucked away next to the house. I bet I’ve had it for close to 10 years.

We purchased a Waltons 12" slicer a couple years ago and have maybe used it 8 times. Recently we decided to slice some meat up and half way through the motor started making a grinding noise as if it was going bad. We stopped and let everything cool down and started it up and it was right back at it making the same grinding noise.

After contacting the Waltons store it sounds like they would have to take it in and we would have to pay to put a new motor on something that is practically brand new. Anyone else having issue’s with these cheap Chinese knock off slicers? I can’t imagine paying over $100 for something I’ve already invested $500 in and wondering how long it will last the second time.

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Hello Ladies and Gents, just wanted to drop in and say I finally got my smoker all cleaned and resealed with caulk and ready to do my initial burn in phase which I will do on Friday. Then probably smoke something this weekend, not sure what yet. But really what this post is for is to show you what caulk I was given by ProSmoker themselves and is what they use to seal the PK100 and my smoker the ProSmoker 100SS. This caulk withstands up to 350* so if yours goes to a higher temp than that it may not be recommended. For example I believe their BBQ unit goes to 500*, don’t quote me on that.

My son is entering the smoking science, living in Omaha. Any reviews on the propane combination charcoal smoker Masterbuilt makes? Thanks

I’m looking for a stuffer that would be the best for snack sticks. I will be using a 21mm casing. I understand the need to adjust fat and water to help make the stuffer work. We make about 300 pounds a year in 50 pound batches and about half is sticks. We broke two stuffers this year and had numerous gasket blowouts which drive me up the wall. The hydraulic are pretty much out of my price range, maybe I should say don’t want to spend that kind of money. I thought you guys would be a great resource. Thanks in advance.

Has anyone used one of these? I am looking into buying a new smoker, and am leaning toward the 24" Vault. The reviews are mostly good, some with modification suggestions (needle valve, new smoke tray, etc). What do y’all think?