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Meatgistics - Walton's - Community
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Looking for smoker

Scheduled Pinned Locked Moved Smoking & Grilling
33 Posts 17 Posters 1.3k Views 15 Watching
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  • ChefC Chef

    twilliams BBQ Pit.JPG Pit with flowers.jpg

    Bob StehlikB Offline
    Bob StehlikB Offline
    Bob Stehlik
    Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
    wrote on last edited by
    #9

    Chef Very nice chef. That’s a Mega Smoker!

    Improvise, Adapt and Overcome! Semper Fi

    B 1 Reply Last reply
    1
    • processheadP Offline
      processheadP Offline
      processhead
      Regular Contributors Power User
      wrote on last edited by
      #10

      Great smoker, Chef !
      Which end does the caboose hitch to?

      Paul

      1 Reply Last reply
      1
      • ChefC Chef

        twilliams BBQ Pit.JPG Pit with flowers.jpg

        lkrfletcherL Offline
        lkrfletcherL Offline
        lkrfletcher
        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
        wrote on last edited by
        #11

        Chef
        0ef033d6-7aba-4b0f-99c4-ab11b1d12f62-image.gif

        Life is a Garden - Dig it.

        1 Reply Last reply
        1
        • ChefC Chef

          twilliams BBQ Pit.JPG Pit with flowers.jpg

          G Offline
          G Offline
          glen
          Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
          wrote on last edited by
          #12

          Chef Wow chef, that is serious stuff

          Give a man a fish and he eats for a day
          Teach a man to fish and he drinks beer for a lifetime

          1 Reply Last reply
          0
          • ChefC Chef

            Jonathon Temperature control is +/- 5 deg F. can control the upright portion to the main chamber temperature or have a 25 deg drop depending on the baffling. I control moisture with water pans for sausage smoking, for brisket and longer smokes, I add about 4" water on the base of the main chamber.

            It took awhile to learn the secrets for this pit, but worth it.

            I once fit 50 briskets in it for a very large catering.

            craigriceC Offline
            craigriceC Offline
            craigrice
            Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
            wrote on last edited by
            #13

            Chef that is a very serious smoker but you know that now everyone here is drooling !

            ChefC 1 Reply Last reply
            0
            • craigriceC craigrice

              Chef that is a very serious smoker but you know that now everyone here is drooling !

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #14

              craigrice This is why we need regional Meatgistics meetings. I think Texas could sponsor one devil of a get-to-gather. I think we could make it such that Jonathon and @Austin-Walton Austin (Austin, Just which name works?) would think that it was worth their time…

              1 Reply Last reply
              1
              • craigriceC Offline
                craigriceC Offline
                craigrice
                Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                wrote on last edited by
                #15

                Mabey Walton’s could have an event in Texas Kansas is not that far away

                1 Reply Last reply
                1
                • Tex_77T Tex_77

                  richie I assume you mean for smoking sausage? I would say most people here for entry level smokers are using Masterbuilt. Another option that will be a step up in quality and size is the Camp Chef Vertical Smoker.

                  P Offline
                  P Offline
                  PokeChop
                  wrote on last edited by
                  #16

                  Tex_77 Masterbuilt make a nice vault smoker. I use the CampChef XXL Vault Smoker and LOVE it!

                  1 Reply Last reply
                  0
                  • ChefC Chef

                    twilliams BBQ Pit.JPG Pit with flowers.jpg

                    twilliamsT Offline
                    twilliamsT Offline
                    twilliams
                    Power User PK100 Regular Contributors Team Grey
                    wrote on last edited by
                    #17

                    Chef hot diggity dog that’s some serious pits, thanks for sharing

                    1 Reply Last reply
                    0
                    • S Offline
                      S Offline
                      shoprat53
                      Regular Contributors Veteran
                      wrote on last edited by
                      #18

                      I have had good !luck with my pit boss electric smoker.

                      Donald glass

                      1 Reply Last reply
                      0
                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by
                        #19

                        Chef Does that thing of beauty have a name? Red October perhaps? It needs something…

                        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

                        ChefC 1 Reply Last reply
                        0
                        • Bob StehlikB Bob Stehlik

                          Chef Very nice chef. That’s a Mega Smoker!

                          B Offline
                          B Offline
                          Benb1950
                          Team Blue
                          wrote on last edited by
                          #20

                          Bob Stehlik LOL As an old model railroader I immediately had a similar thought!

                          1 Reply Last reply
                          0
                          • D Offline
                            D Offline
                            daryl
                            Yearling
                            wrote on last edited by
                            #21

                            mine is less mobile

                            1 Reply Last reply
                            0
                            • JonathonJ Jonathon

                              Chef Does that thing of beauty have a name? Red October perhaps? It needs something…

                              ChefC Offline
                              ChefC Offline
                              Chef
                              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                              wrote on last edited by
                              #22

                              Jonathon You know, I have never named it. I’ll take suggestions from my fellow Meatgistics family.

                              G 1 Reply Last reply
                              0
                              • ChefC Chef

                                twilliams BBQ Pit.JPG Pit with flowers.jpg

                                ND MikeN Offline
                                ND MikeN Offline
                                ND Mike
                                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                wrote on last edited by
                                #23

                                Chef that us an amazing unit!

                                1 Reply Last reply
                                0
                                • ChefC Chef

                                  twilliams BBQ Pit.JPG Pit with flowers.jpg

                                  GWG8541G Offline
                                  GWG8541G Offline
                                  GWG8541
                                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                  wrote on last edited by
                                  #24

                                  Chef sweet

                                  “You never really die until you end up on the wall at a Cracker Barrel”

                                  1 Reply Last reply
                                  0
                                  • ChefC Chef

                                    twilliams BBQ Pit.JPG Pit with flowers.jpg

                                    GWG8541G Offline
                                    GWG8541G Offline
                                    GWG8541
                                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                    wrote on last edited by
                                    #25

                                    Chef I’m pretty sure most of us have smoker envy right now.

                                    “You never really die until you end up on the wall at a Cracker Barrel”

                                    1 Reply Last reply
                                    0
                                    • JonathonJ Offline
                                      JonathonJ Offline
                                      Jonathon
                                      Team Blue Admin Walton's Employee Power User
                                      wrote on last edited by
                                      #26

                                      Chef I do see strong submarine similaritites so I would say call it the Sea Wolf (hunter-killer subs) or just the Sub?

                                      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

                                      1 Reply Last reply
                                      0
                                      • ChefC Chef

                                        Jonathon You know, I have never named it. I’ll take suggestions from my fellow Meatgistics family.

                                        G Offline
                                        G Offline
                                        glen
                                        Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                                        wrote on last edited by
                                        #27

                                        Chef Smokin choo choo then shorten it to choo choo

                                        Give a man a fish and he eats for a day
                                        Teach a man to fish and he drinks beer for a lifetime

                                        1 Reply Last reply
                                        0
                                        • Bob StehlikB Offline
                                          Bob StehlikB Offline
                                          Bob Stehlik
                                          Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                                          wrote on last edited by Bob Stehlik
                                          #28

                                          Chef You could have some strategic white areas painted on it and call it Shamu, the Orca. (Killer Whale.)

                                          Improvise, Adapt and Overcome! Semper Fi

                                          ChefC 1 Reply Last reply
                                          1

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