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.
Best posts made by rhjbarney
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RE: New Groups to Help Everyone on Smokers
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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.
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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.
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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 -
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.
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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.
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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] -
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.
Latest posts made by rhjbarney
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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.
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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.
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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.
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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. -
RE: Kitchenaid mixer for 5lb batches of sausage?
armyguy
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.
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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.
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Electric hand meat mixer
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.