PK 100
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Jonathon The PK100 seems to be the weapon of choice here lately for electric smokers and I’m loving mine so far. I actually DID read the manual about using sawdust and NOT chunks but right on the control panel its says something about using chip or chunks of wood for smoking. It seemed like they don’t want you using chunks, I’m guessing because it’s hard to control the temp if they catch fire but not sure about chips. I’m about to place an order but before I do wanted to get some input, thoughts on dust or chips?? Oh BTW…Happy New Year to all!!
John C.
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Jonathon The PK100 seems to be the weapon of choice here lately for electric smokers and I’m loving mine so far. I actually DID read the manual about using sawdust and NOT chunks but right on the control panel its says something about using chip or chunks of wood for smoking. It seemed like they don’t want you using chunks, I’m guessing because it’s hard to control the temp if they catch fire but not sure about chips. I’m about to place an order but before I do wanted to get some input, thoughts on dust or chips?? Oh BTW…Happy New Year to all!!
Parksider never used chips on my 100SS but i would think if you did just soak them in water for a few hours before use
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Parksider, In the end, I think chunks would be okay, it’s the pellets you NEED to avoid. We know someone who literally blew the doors off the smoker. I think it is because it is so well insulated that the extra pressure cannot escape.
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
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Dust is my weapon of choice with the PK! And yes, it is nice to see more and more Pks out there
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Parksider, In the end, I think chunks would be okay, it’s the pellets you NEED to avoid. We know someone who literally blew the doors off the smoker. I think it is because it is so well insulated that the extra pressure cannot escape.
Jonathon i use saw dust in my pan but i take the center and make a crater then put two handfuls of pellets in the center. I hope this is ok. I havent seen no issues yet
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twilliams I’d not do that with a PK. I don’t know what the tipping point is but it’s not worth taking the chance. Dust only, maybe some chunks but pellets release a lot more pressure apparently.
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
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twilliams I’d not do that with a PK. I don’t know what the tipping point is but it’s not worth taking the chance. Dust only, maybe some chunks but pellets release a lot more pressure apparently.
Jonathon i dont have the PK, i got the 100SS. its bigger but basically the same thing. The tech from Prosmoker actually told me to do it if i wanted a little more smoke but told me no more than a handful or two…lol
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twilliams Ahhh that’s right…okay then the SS apparently can handle it if he told you that you could do that. Do you see a difference when you do vs not?
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
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twilliams Ahhh that’s right…okay then the SS apparently can handle it if he told you that you could do that. Do you see a difference when you do vs not?
Jonathon its more of apples and oranges, yes you do get more smoke out of the stack but can one really tell a difference of flavor on the meat? Eh, i have never done seperate batch tests. I fill my pan mostly with hickory, with a little bit of hardwoods then in the center 2 handfuls of pitboss competition blend.
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