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    1. Home
    2. rhjbarney
    R
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    rhjbarney

    @rhjbarney

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    Website [email protected] Location Washington Pa,

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    Best posts made by rhjbarney

    • RE: New Groups to Help Everyone on Smokers

      I have a DIY out of a cafeteria hot holding box it was 110 volt 1500 watt which would get up to around 215 degrees but took a long time. I converted it over to 220 volt and two 8 inch 2500 watt stove top burners.

      posted in Waltons Blog
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      rhjbarney
    • DIY smoker remodel

      Just renovated my home built smoker.
      electric 220 VAC. 5400 watt heating element and completely controld remotely by my cell phone from anywhere i have cell service. It will even send me a text or e mail when the meat is done No more babysitting for me.
      20190309_111351.jpg 20190309_092811.jpg 20190309_092818.jpg 20190309_092831.jpg 20190309_092614.jpg 20190310_101256.jpg 20190310_101119.jpg 20190309_174352.jpg

      posted in Bragging Board
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      rhjbarney
    • RE: Big goals deserve big rewards!

      Joe HellScreenshot_20180518-130916_Google.jpg )

      posted in Better Living Through BBQ with Joe Hell
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      rhjbarney
    • DIY Smoker remodel

      Some pictures didn’t load Re uploaded 20190309_111351.jpg 20190309_092811.jpg 20190309_092818.jpg 20190309_092831.jpg 20190309_092614.jpg 20190310_101256.jpg 20190310_101119.jpg 20190309_174352.jpg

      posted in Bragging Board
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      rhjbarney
    • RE: New to Excalibur seasonings

      charlie you need to stuff immediately because the meat mixture will get to thick to go through a small stuffing tube but still need to let the stuffed snack sticks cure in the fridge for the proper amount of time… i use non fat powdered milk as a binder un my snack sticks.

      posted in Meat Processing
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      rhjbarney
    • RE: I need a new smoker!

      rjsenk
      Nice looks similar to mine
      HILLBILLY ingenuity i converted mine to 220 vac and used a dryer heating element 5400 watt so far i had it up to 300 degrees and am using the fireboard to control it from my cellphone 20190309_174352.jpg 20190309_092603.jpg20190324_103110.jpg

      posted in Smoking & Grilling
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      rhjbarney
    • RE: DIY smoker remodel

      Jonathon Thanks no dampers I’ve been thinking about putting one on but so far everything comes out good .about 30 minutes into the drying phase i just open the top door for about 30 seconds.

      posted in Bragging Board
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      rhjbarney
    • RE: Turning an old ceramic lined stainless steel freezer into a smoker

      Dave R
      That will make a nice smoker
      For my home build for the pid i used fireboard which is wifi then you would be able to control your smoker from your cellphone from anywhere you have cell service. the door gasket i got from Amazon 1 inch stove rope gasket . heating element i made mine 220 VAC electric dryer element 5400 watt. The fireboard is meant to control a 12 volt fan but wired it up to a solid state relay which turns the heating element on and off accordingly to the temperature you set.
      20190309_092811.jpg 20190309_092831.jpg 20190309_092614.jpg 20190406_141719.jpg 20190324_103110.jpg

      posted in General
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      rhjbarney
    • RE: Snack Stick Weekend

      Jonathon
      We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

      posted in Bragging Board
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      rhjbarney
    • RE: Turning an old ceramic lined stainless steel freezer into a smoker

      Dave R
      Been there with the 110 VAC with mine the most you can get out of it is about 1100 watt of heat and for a large smoker it was ok for snack sticks only need 175 degrees max but if you want to do pork butt or brisket you’ll need around 240 degrees. That’s why I switched to 220 volt.

      posted in General
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      rhjbarney

    Latest posts made by rhjbarney

    • RE: DIY smoker remodel

      Adam Greer
      I use a solid stat relay

      posted in Bragging Board
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      rhjbarney
    • RE: New Groups to Help Everyone on Smokers

      smokin greg i have a diy stainless cafeteria hot holding box . Was having same problem long time getting it up to temp. I converted it to 240 Volt and have two 2100 watt burners in it and a separate 110 volt burner to produce the smoke because the 2100 colt burners run off of a thermostat and dont stay on long enough to produce a good steady smoke.

      posted in Waltons Blog
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      rhjbarney
    • RE: New Groups to Help Everyone on Smokers

      I have a DIY out of a cafeteria hot holding box it was 110 volt 1500 watt which would get up to around 215 degrees but took a long time. I converted it over to 220 volt and two 8 inch 2500 watt stove top burners.

      posted in Waltons Blog
      R
      rhjbarney
    • RE: Stuffing snack sticks?

      JohninPa what is your meat block. My small batch is 5lb. Deer and 4lb. Cheap lose mild breakfast sausage for the fat content .then i use 26mm casings with 1/2 inch stuffing tube because I broke 2 suffers trying the small tube and 17 mm casings. But at least with my grinder stuffing is very slow.

      posted in Meat Processing
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      rhjbarney
    • RE: Big goals deserve big rewards!

      Joe HellScreenshot_20180518-130916_Google.jpg )

      posted in Better Living Through BBQ with Joe Hell
      R
      rhjbarney
    • RE: Big goals deserve big rewards!

      Joe Hell
      Congrats Joe on both your determination success and your new job or should i say labor of love. Do what you love and you’ll never work another day in your life.

      posted in Better Living Through BBQ with Joe Hell
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      rhjbarney
    • RE: Kitchenaid mixer for 5lb batches of sausage?

      armyguy Screenshot_20190929-225001_Amazon Shopping.jpg Those are Abpits i just bought a hand held double auger cement mixer on Amazon. Used it twice so far a 9lb. And 24lb. Batch in a large stainless stock pot so far works like a charm fast and incredible extraction.

      posted in Meat Processing
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      rhjbarney
    • RE: @austin

      craigrice I’ve been wishing for years that they would make the borger maker for a sausage stuffer. I have a # 32 electric grinder and want no parts of it for stuffing with it. My 20 lb. Electric stuffer is way better.

      posted in General
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      rhjbarney
    • Electric hand meat mixer

      Screenshot_20190819-232818_Amazon Shopping.jpg
      Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
      one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.

      posted in Bragging Board
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      rhjbarney
    • RE: Hog dogs

      msalmon smoked hot dogs are the best.

      posted in Bragging Board
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      rhjbarney