Retired157 It can get someone into overload, but it is all good info and many good people to help sort it out

I upgraded from a #8 to a #22 about 15 years ago. I have been very happy with the #22, grinding 500 to 600 lbs a year with it.

twilliams said in Vertical Pellet Smoker:

tomhancock those natural casing or collagen?

They look like collagen to me.

Dr_Pain make some of that Kabanosy and let him snack on them he will help you to convert that room, hehe.

Randie N I have those and they do work, the real advantage is they are stainless steel so when done I just put them in the dish washer and call it a day.

Yes that Waltons 7lber is the best for us home hunter processers…

Jonathon Austin These two guys probably have experience using it.

Jamieson22 said in Stepping up to the “W” class:

Grimpuppy Is there no drip-tray on that MB or is it just out for the picture? Also, if it is anything like my PK 100, the smoke picked up by your sausage will increase greatly once the smoker itself gets a nice dark seasoning/coating on it.

Curious - how did oven compare to smoker?

The bottom of the smoker is considered the drip tray but there is a water pan that covers the smoke box and burners that will catch most of the drippings.

To my surprise the oven did extremely well. I have a convection oven. I set it at 170, the lowest it would go. No rotating product and it was done in 2 1/2 hours. Except for the smoke and a little more red color, you wouldn’t be able to tell the difference between the two in texture or flavor. I was very surprised at how well it worked.

Definitely have a few more smokes to get the new smoker completely seasoned.
31B2C0BE-FE56-4739-8856-A718C815ED9E.jpeg

Jonathon I don’t know, someone recently posted that they received a blue hat and then joined team blue, Austin might want to check the inventory of blue hats.😂

i make snack sticks in my 26lber. i just add little extra ice water to my mix.

no_eyes_processor still getting bounce backs so here goes, I hope the reader works as well in Meatgistics as it will in an email or word doc
Turn on and it defaults to Set Temp, directly below that is Set Smoke, however this is greyed out and cannot be selected,
So one scroll down (counte clockwise)is Feed, below that is shutdown which is also greyed out
So one scroll down from that is settings
one scroll down is ext.
one scroll down brings you back to Set temp.
Clicking the wheel will bring you to a screen that is 160 degrees and low smoke.
1 scroll clockwise (opposite of before) will bring you a screen that says High Smoke Set Temp 220
1 scroll clockwise from that will bring you to 160 degrees and whatever smoke you have selected (if you selected one)
every clockwise scroll will move the temp up 5 degrees until you hit 450. I believe the next setting is 500 degrees
Now, here is an issue, you get 4 seconds on 1st screen with 160 degrees and low smoke to press something, fi you don’t, it will automatically go to confirm (which can be clicked to lock in, or one scroll counterclockwise will take you to cancel, which takes you back to the 160 and low smoke screen. You cannot clockwise scroll on that screen, unless you go down to cancel and then back up to confirm
Okay, so once you select your temp and hit the confirm (so 2 clicks, one to get to confirm and one to confirm) the system will take 6 minutes to startup. It defaults to a bypass option that you can use if your grill was already hot, or a counterclockwise scroll will go to a cancel button which will take you back to the previous screen.
During this time the smoker will probably put out a lot of smoke, this isn’t anything to be concerned about
One it gets done with that 6 minute startup it will display the current grill temp and up to 4 probe thermometers temps
Moving the wheel in either direction will take you to the main screen again,
your choices are set temp (this is what it starts on)
1 counterclockwise scroll for set smoke
feed will be greyed out below it and cant be accessed
Scroll counterclockwise goes to shutdown
scroll counterclockwise goes to settings
scroll counterclockwise goes to Exit
another counterclockwise scroll will take you back to set temp, where we began on this screen.
Touching nothing for 30 seconds puts you back on the screen with the temp displayed and the up to 4 probe thermometers displayed
If you were to have hit set temp on the previous screen you go back to the options of set temp from before
If you chose set smoke in the previous menu
Each counterclockwise scroll will move the smoke setting up 1 all the way to 10 with 1 increase with every scroll. Clicking the wheel will take you back to the previous screen which is the temperature display screen.
To shut it off from the display screen click the wheel do 3 counterclockwise scrolls and click the wheel, then click the wheel again as it defaults to confirm, which will shut it down. If you got to this screen by accident you can do 1 counterclockwise scroll to get to cancel
shutdown process takes 20 minutes but requires no input from you

If you need anything, you have my cell phone #, feel free to call!

processhead never thought of it that way but you’re exactly right ✅

D Halverson That is really cool! I don’t have a 3D printer but did you provide that to LEM. I bet they could easily have a stainless adapter made.

samspade Thanks. Looks like I missed it. Too old, too slow, & too stupid & getting better by the day. Better luck next time.

PapaSop I like it too, but you got it! Preparing for Doomsday.

processhead The cylinders were pretty easy. they are stainless and in good shape so just boiled them in water and dawn dish soap and blew them off with air compresser. The guides were rusted pretty bad so had to sand blast them

marzig20 the other problem right now is the prices of these have increased so much in the last 6 months or so. I believe like 3 price increases

RafterW said in Thermometer:

Tex_77 that is too bad. It’s a good product, idk why they wouldn’t want to have Walton’s as a distribution channel.

They must not realize the power of meatgistics.

marzig20 yes it is easy to clean and big enough for my wife and I

chippewa I have Hakka 15# and the 13mm tube works well with it. I mainly do 21mm stick using it.

Tks. I will check it against mine and post if no one else does.

lkrfletcher said in Walton's 10 in vs 12 in slicers:

PapaSop
Ty

Of course I have to actually make bacon before I can slice it.

You will!

Randie N ok thank you

bocephus that’s exactly how I do it.

OutdoorCharlie awesome looking rig. That’ll save some time and energy. Congrats

I bought the regular/cheap pliers from Walton and they worked great. Saves ya some money too!
https://www.waltonsinc.com/hog-ring-pliers-single

processhead

Thanks!

Well this didn’t get done, better luck next year!

Tex_77 How true. I here the same around my circles. But, when they sit down to a feast that used one of those unneeded coolers, the complaints are pretty close to non-existent. Go figure.

PapaSop thanks!

shoprat53 Nice step up, it does make the task easier.

JoeB Then run a few circles around them! There you go.

HerbcoFood I saw those. They don’t look at all as robust as the bostitch pair I bought from them last year tho.

I SV two things. Sausage and salmon. That fish will make your tongue slap your brains out. Also cuts WAY down on thermal processing times for large diam sausages.

FatMac_1186 I have done lots of research on the subject and found that the cabelas mixers will work on the new carnivore and old (Weston) cabelas branded grinders. I have the same grinder as you but in a #12 size. It fits the cabelas mixer fine.
The issue with grinder to mixer comparability isnt the splined shaft, most are 3/4"x6 spline, but is the size of the opening where you bolt the grinder housing to. LEM, waltons, lincoln outfitters seem to be all the same and the cabelas/weston butcher series are the odd man out. BTW, I love my 50lb cabelas mixer but they can be very hard to find. Noone makes adapters that I could find.

Randie N I believe they should fit, don’t order the toledo style, they have a flat side, order the ones with the notch.

Brett is a good guy. He is working to upgrade his processing gear and step up his game. I would not be surprised if he showed up on Meatgistics one of these days.

marzig20 I don’t believe so, but another member or two have had covers made up. I remember the posts, but not the members. Anyone else have a better memory?

Dr_Pain Doesn’t want the cooking smell in the house??? You’re going to starve to death 😁

Randie N Walton’s does offer replacement gears on their website if you ever needed them. Jonathon did a video on maintenance on a Walton’s stuffer too where he walks you through a bunch of things.

processhead Those make cleaning up so much easier, I love the one in our test kitchen. In fact, the 3 sinker we have in the test kitchen is probably my favorite thing to use in the test kitchen!

Surg Thermoworks has a black Friday sale going on right now. Digital alarm ones and can get single or double probe. I just ordered one

Randie N longer than 13". My machine will handle bags up to 15". I have adapted by making my sausage sings a bit smaller and using 13" bags.

Randie N there is usually a small grommet or plastic stand-off around the shaft of the vent screw to keep the vent centered on the piston vent seal orifice. Easy to lose or overlook

bocephus said in Help:

Dr_Pain That is exactly what I was looking for.

You will like it!!

Be prepared to spend a lot of time at the restaurant/food business. My aunt and uncle own a bar and grill/diner in my home town and my grandmother owned a diner before them. My cousin owns a bar and grill in town as well. They miss out on a lot of family get togethers and holidays because they are operating those businesses. They practically live there. Management staff has been tough for them to find & keep, which would allow them to be away from the business more. COVID definitely hit places hard but there is a resurgence in patrons dining out right now. A food truck option would be a great way to get into it and would lower your total costs and staffing costs, as others have suggested. A new food truck, really the only one in town (population ~9000) just opened up and seems to be doing well. BBQ joints always see to struggle around here, they come and go after a few years. There is a bbq food truck that rotates around the small towns in this area each day of the week, which seems to serve him well.

Here is a link for you to check out. A lot of good info here for you. Also has videos on dry aging set up and humidity control

https://youtube.com/c/2GuysACooler

d.walt This is on my wish list, I have a 5 lber that works good but want an 11 lber so I don’t have to refill, I like doing 10 lbs of sticks so I think an 11 is the way to go.

Grimpuppy said in New Walton's Economy Vac Sealer:

Jonathon I watched the livestream (not live) tonight and you were talking about finding no difference between the moist and dry setting. Most of them that have a moist setting has to do with increasing the seal time or increased heat on the seal bar to compensate for any moisture that is on the bag. There is usually no difference in the actual vacuum.

Now that is interesting. But it does make sense

kyle I believe mine would say the same thing if I told I was heading your way.

I know I bought one, now to find it.

I use a Samson juicer for tomatoes no cooking required removes seeds and skins I would contact them because they have different screens for different berries ect

Ridley Acres It is an interesting idea but we tested out the longest bag it would properly seal and around 6 feet was the absolute limit.

Took a while but the machenist was able to grind the stainless steel collar down. Just put it together and it looks like a good fit. Now waiting for weston to get a replacement spline so I can have the cuber and jerky slicer ready to use without changing splines.
Pictures to follow once it’s all together.

Does the Grilleye Max work with other brand probes? I have several meat probes with a 3.5mm jack and I am wondering if they will work with this unit.

badfire2625 said in My Meatgistics Apron:

PapaSop But my huge cranium is orange…

LOL

Thanks guys. I originally used the curing calculator off amazingribs.com, and my recipe has been working well for me. But I’d like to speed up the process (and increase production), so I’m looking at vacuum tumblers. But coming across information online has been challenging. Vacuum tumbler sales people don’t have recipes to reference either.

Pivodog i did not weigh them, but definitely will next time.

calldoctoday thank you

jac1

Thanks for the reply. I took a look and those are actually priced pretty well, but I definitely want something with humidity control this time around. Don’t want to have to mess with water bowls and sponges like in my pk100. The one I mentioned above is the only one I can find so far but $10k is a big gamble for something I can’t test first or find any reviews on.

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"

interesting

when mine get to marked up I just sand mine and reseal them

Radbone said in How does everyone store all their equipment? My new solution::

Have a nice size food processor, use it with some ice water. Buffalo chopper works good to but haven’t picked one up yet

Yes, a food processor will work for creating a fine texture emulsion. You need a larger one for making anything but tiny batches, though.

Lumberfish said in Sin of all sins:

Sell it and get a good old Weber kettle BBQ , you can’t make a silks purse out of a pigs ear.

LOL

Neil Oltmer Absolutely, sorry, my wife and one other person are also having trouble getting emails to me. I was wondering if I was going to have to get through another way. I should have thought of chat. Why don’t you direct chat me through meatgistics? Actuallty I will do it first in case something else is happening. i recently found that I had something checked in my settings that was “only allow people you follow to chat” so is m sorry if people were sending me chats that weren’t getting through!

twilliams I would be more likely to use an automotive high temp RTV sealant. They are designed for much higher temperatures as well as chemical cleaners and fairly forgiving when it comes having to be absolutely and perfectly clean for adherence. We used to brake clean everything before we used it.

Well that is a show stopper😕

I have the 18”. The modifications are a good idea. Low temps are not easy to maintain, and get a good smoke. I use one of those Amaze-N-Tube smoke tubes in mine to get an adequate amount of smoke. With the aforementioned mods, works decent for the price.

Thanks tbarile70 SinisterMD onm youtube is probably right though, I need to do a lot more testing before I just go off telling people that they can do multiple bags at once…but I am really excited about the idea of putting wax paper between the bags up at the sealing bar.

Joe Hell i will try that, thanks

Jonesy hahaha! Actually that was December during the muzzleloader season probably about 8 years ago.