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Meatgistics - Walton's - Community
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  5. Custom pellet smoker

Custom pellet smoker

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  • s.a.mS Offline
    s.a.mS Offline
    s.a.m
    Regular Contributors
    wrote on last edited by
    #1

    IMG_20200312_133732410.jpg Jonathan you wanted pics of the different types of smokers for the groups , here’s my custom cabinet!

    1 Reply Last reply
    12
    • S Offline
      S Offline
      shimtom
      wrote on last edited by
      #2

      where did you get the pellet hopper and auger

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      0
      • s.a.mS Offline
        s.a.mS Offline
        s.a.m
        Regular Contributors
        wrote on last edited by
        #3

        There’s several places to get hopper assembly’s smokedaddyinc is one, Dennis is a really good guy to deal with top notch customer service

        C 1 Reply Last reply
        1
        • s.a.mS s.a.m

          There’s several places to get hopper assembly’s smokedaddyinc is one, Dennis is a really good guy to deal with top notch customer service

          C Offline
          C Offline
          Cabelas90
          Team Blue
          wrote on last edited by
          #4

          @s-a-m That looks like it would be perfect for summer sausage and Sticks! I would imagine with the hopper being offset you can get pretty low temps in the box? Have you tried smoking Cheese on it?

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          0
          • JonathonJ Offline
            JonathonJ Offline
            Jonathon
            Team Blue Admin Walton's Employee Power User
            wrote on last edited by
            #5

            Wow that’s a pretty darn cool smoker! Is it 7-8’ tall? Hows the temp variation from top to bottom? Does it have a name? I think it deserves a name.

            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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            • s.a.mS Offline
              s.a.mS Offline
              s.a.m
              Regular Contributors
              wrote on last edited by
              #6

              The chamber is 6’ × 2’x2’, no cheese yet, still have to make some changes. It will get pretty low on temps, holds it well being 1/4" thick, no name yet.!! Sorry

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              1
              • s.a.mS Offline
                s.a.mS Offline
                s.a.m
                Regular Contributors
                wrote on last edited by
                #7

                Forgot temp holds fairly even top to bottom I’ll post some more pics later

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                • s.a.mS Offline
                  s.a.mS Offline
                  s.a.m
                  Regular Contributors
                  wrote on last edited by
                  #8

                  IMG_20200217_081244806.jpg
                  Here it is on start up! Gotta crack the door in case the smoke ignites!

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                  1
                  • s.a.mS Offline
                    s.a.mS Offline
                    s.a.m
                    Regular Contributors
                    wrote on last edited by s.a.m
                    #9

                    IMG_20200116_072625313.jpg
                    Finishing up some jerky, the batch before had 16lbs on it and still had a rack and a half empty, didn’t want to mix up the flavors!
                    Better idea on the smoke it runs in this picture!

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