my smoker will hold 15 pounds of sticks. my question is if i set up a roaster oven to hold the water temp at 170 can i put all 15 pounds in at once?

]]>https://waltonsdev.nodebb.com/topic/4539/finishing-sticks-in-waterRSS for NodeFri, 11 Sep 2026 04:53:19 GMTMon, 08 Nov 2021 15:00:40 GMT60lkrfletcher do you have a pic of those hanging in the smoker?

]]>https://waltonsdev.nodebb.com/post/56076https://waltonsdev.nodebb.com/post/56076Thu, 11 Nov 2021 15:27:44 GMTrich_green yep

]]>https://waltonsdev.nodebb.com/post/55864https://waltonsdev.nodebb.com/post/55864Wed, 10 Nov 2021 02:19:12 GMTYes into an ice bath immediately

]]>https://waltonsdev.nodebb.com/post/55727https://waltonsdev.nodebb.com/post/55727Tue, 09 Nov 2021 15:25:07 GMTrich_green as for the other batch, if you are positive that they reach 160* internal meat temp to reach lethality I think I would eat them although may not be as pleasant in appearance or snap. If flavor is good

]]>https://waltonsdev.nodebb.com/post/55706https://waltonsdev.nodebb.com/post/55706Tue, 09 Nov 2021 13:56:28 GMTrich_green I usually get the split when I put probe in too, which means they were stuffed tighter than maybe should be but I like it like that so I just deal with it and eat it instead of packaging with the others. Did you immediately ice bath after the internal temp reached 160*?

]]>https://waltonsdev.nodebb.com/post/55704https://waltonsdev.nodebb.com/post/55704Tue, 09 Nov 2021 13:50:24 GMTso the stressful evening lol , I had to run to work so the wife was watching the sticks, she was using a thermometer that was reading wrong so what she thought was water temp was off by 50 degrees so the sticks eventually got to 160 but in that batch the casings all came off, they still seemed to taste ok though. so on the second half i was home and let them get to 140 in the smoker and then put them in 170 degree water. It took about 15 minutes for them to get to 160. One question i have is , Where i put the thermometer it seemed the casing would split about 4 inches in each direction is this normal and should i just put it in the end? they seem to be nice and plump and moist i will add pics tomorrow. and would you keep the first set? Thanks to all of you for the help today.

]]>https://waltonsdev.nodebb.com/post/55677https://waltonsdev.nodebb.com/post/55677Tue, 09 Nov 2021 04:12:10 GMTrich_green I agree with twilliams about waiting till they get to 140° I usually wait till they get there regardless….I very seldom use ECA though

]]>https://waltonsdev.nodebb.com/post/55661https://waltonsdev.nodebb.com/post/55661Tue, 09 Nov 2021 01:57:48 GMTrich_green give them time they’ll be worth the wait

]]>https://waltonsdev.nodebb.com/post/55657https://waltonsdev.nodebb.com/post/55657Tue, 09 Nov 2021 01:23:54 GMTcdavis making me nervous

]]>https://waltonsdev.nodebb.com/post/55656https://waltonsdev.nodebb.com/post/55656Tue, 09 Nov 2021 01:21:28 GMTrich_green mine have always finished in an hour or less

]]>https://waltonsdev.nodebb.com/post/55655https://waltonsdev.nodebb.com/post/55655Tue, 09 Nov 2021 01:19:52 GMTif you have a temp. probe with an alarm it is a big help

]]>https://waltonsdev.nodebb.com/post/55654https://waltonsdev.nodebb.com/post/55654Tue, 09 Nov 2021 01:16:35 GMTcraigrice thank you

]]>https://waltonsdev.nodebb.com/post/55653https://waltonsdev.nodebb.com/post/55653Tue, 09 Nov 2021 01:14:52 GMTit may take a little more time but keep an eye on it as when the temp. starts to rise it will not take long to get to temp. and you don’t want to over cook them after all the work put in them

]]>https://waltonsdev.nodebb.com/post/55652https://waltonsdev.nodebb.com/post/55652Tue, 09 Nov 2021 01:14:19 GMTwater temp was at 170 and is currently at 172

]]>https://waltonsdev.nodebb.com/post/55650https://waltonsdev.nodebb.com/post/55650Tue, 09 Nov 2021 01:08:47 GMTwas the roaster set at 160 and to temp. when you put them in ? the colder meat will bring the temp down in the water and need to recover then it should finish in a decent amt. of time

]]>https://waltonsdev.nodebb.com/post/55649https://waltonsdev.nodebb.com/post/55649Tue, 09 Nov 2021 01:07:21 GMThow long should it take in the roaster? its been in for 40 minutes and temp has only went up 3 degrees, pulled them at 135 and they are only at 138

]]>https://waltonsdev.nodebb.com/post/55646https://waltonsdev.nodebb.com/post/55646Tue, 09 Nov 2021 01:02:14 GMTrich_green I’m not 100% sure but if you use ECA with it I think you may want to wait til it hits 140* as the capsules start to release at 130*. Hopefully someone jumps on to confirm or give a definite answer

]]>https://waltonsdev.nodebb.com/post/55643https://waltonsdev.nodebb.com/post/55643Tue, 09 Nov 2021 00:34:40 GMTRidley Acres - Walton’s 11 pound stuffer

]]>https://waltonsdev.nodebb.com/post/55565https://waltonsdev.nodebb.com/post/55565Mon, 08 Nov 2021 17:35:05 GMTcdavis thank you

]]>https://waltonsdev.nodebb.com/post/55564https://waltonsdev.nodebb.com/post/55564Mon, 08 Nov 2021 17:32:32 GMTrich_green yes I also do my summer sausage

]]>https://waltonsdev.nodebb.com/post/55563https://waltonsdev.nodebb.com/post/55563Mon, 08 Nov 2021 17:31:18 GMTlkrfletcher what equipment are you using to stuff them sticks?

]]>https://waltonsdev.nodebb.com/post/55561https://waltonsdev.nodebb.com/post/55561Mon, 08 Nov 2021 17:28:38 GMTdo you guys do summer sausage this way as well?

]]>https://waltonsdev.nodebb.com/post/55560https://waltonsdev.nodebb.com/post/55560Mon, 08 Nov 2021 17:27:04 GMTthanks again guys i will keep you posted, any great recipes? i am using waltons bbq for bbq cheddar

]]>https://waltonsdev.nodebb.com/post/55559https://waltonsdev.nodebb.com/post/55559Mon, 08 Nov 2021 17:16:41 GMTrich_green sounds like you’ve got it. Good luck and post some pictures.

]]>https://waltonsdev.nodebb.com/post/55557https://waltonsdev.nodebb.com/post/55557Mon, 08 Nov 2021 17:14:40 GMT