Smoking & Grilling

I too just bought a Dyna Glo large off set smoker and seasoned it Monday of this week (2/22/21). If you fill up the charcoal box/off set fuel box, to the top and use a roofing torch to light it, then you will reach a temperature of 250 degrees. Keeping the charcoal box full will give you a more even heat for a longer time. I also sealed all of the seams with Lavalock RTV450 Black Silicone Sealant. I also installed Fireblack Hi Temp BBQ Gasket High Heat 1/2 x 1/8 gasket around the inside edge of the firebox. Any where you see smoke coming out get some chalk and mark the spot then come back when the smoker is cool and place the silicone to seal.

@shoprat53 Yeah, I wouldnt add ECA to a polish or german or anything like that. Maybe use Sodium Erythorbate if you want the cure acceleration without a tang?

@jonstotz1 Yup 225 in the PK works well!

@Mschmidt wow, small world…lol

@s-a-m If you were asking me about the camp chef that was with a smoke setting of 1. I was more concerned with temp than amount of smoke at this point. I maybe could have upped the smoke settings after the first hour or so.

time and temp. is dependent on when you pull them ,I run my water @ 170 degrease and leave the temp probe in ,i pull mine at 1440-145 and it takes 20-40 min. depending

@Sdickey1960 It also depends on how you are planning on cooking them. I recently did a batch of sticks on the Camp Chef we have and that starts at 160. It was too cold to stay out there and work on propping the lid so I just started them at 160 and then bumped them at 175 when they hit 130 IT. The sticks were nice and full, flavorful and had a really strong snap to them. Now, after leaving them in the cooler overnight I feel like the casings took on more moisture than they would had I done a normal smoke schedule in a vertical. That caused them to have not the best bite but the batch was far from “ruined”. So batch size matters, 5-10 lb on a pellet grill combo is no issue, much more than that though and a vertical is going to make your life simpler and (IMO) will give you a superior finished product.

@Jonathon There is just no trade off for time invested… The more you know the luckier you get

Jonathon, I do not have any pics. The flavor was not bad, like I say the only problem was when you bite into them you gotta have a couple napkins at the ready because they make a “greasy” mess! I have made brats in the past, never had the issue. I will look into adding carrot fiber or super bind in the future. Thanks for the help everyone.

@Jonathon , I think I missed tagging you in my reply. In addition to my previous reply, I’ve been thinking of trying to grow in pots this year. We’ll see how that works out

Jonathan, thanks you for the link and the answer.

@Christopher-Beach I do not. naked for mine

@Tex_77 Yup, nice heavy cast iron, this thing works awesome!

@Deepwoodsbutcher Another option might be the camp chef vertical smoker is coming soon and it will be around $600, it wont be of the same quality as a PK100 (few things are!) and it will run off pellets so will be a little more efficient.

@taxi So you are saying marinade and then freeze before cooking? Other than the water expanding within the meat and do some minor damage I don’t see a large issue with is but I’ve also never tried it.

@smokinbubba I’m with ya no fridge space or patience I always use a accelerator I’ve used both sodium Erythorbate and smoked meat stab. Don’t use ECA much

Thanks for the good advice Jonathan, think that I will give it A try in the near future. With the last chicken summer sausage I used cold phosphate but you recommend to use the sure gel. Will use that next time as my binder.

Johnathon Yes I did use critic acid and temp was held at a good temp for more than a few hours. I don’t think the fat ran out but maybe it did. The smell is great but texture just not right. I finished in the oven until temp got to 160. I’ll try again later this week. Thanks for your input.

@Fractured-Fitness Yup, 3-2-1 with the PK is the way to go. With mine it always ends up being 3-2-0.75 of an hour. I get nervous that the last hour is going to dry it all out too much!

Thanks thought so just checking. Will let you know how they turn out.