PK100 Uniformity
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The smoker arrived today, all unpacked and assembled, currently seasoning it. Man this thing puts out the smoke, really no comparison to anything else I’ve ever used.
The unit is very impressive from a quality of construction standpoint. Nothing fancy, pure utilitarian, well built. Can’t wait to get some meat in it this weekend. I am planning to run the uniformity test tomorrow evening. I decided it would be better to let everything burn in before testing.
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Brianh Good luck, the PK100 is pretty easy to figure out, let us know if you have any questions and also, let us know if you ever use the low wattage setting and what you think of it? As far as I am concerned it might as well not exist.
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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Brianh Good luck, the PK100 is pretty easy to figure out, let us know if you have any questions and also, let us know if you ever use the low wattage setting and what you think of it? As far as I am concerned it might as well not exist.
Jonathon Interesting you brought that up. I started the pre-smoke seasoning process last night at 150 degrees (1250 watt) per the manual. It was smoking incredibly well. About an hour in, I found in the manual where it says “only smoke on 625 watt setting”. Out of curiosity, I went out and switched it to 625 watt. I did not notice any difference in chamber temp or amount of smoke. Keep in mind, that was with an empty smoker. I can see how the 625 may not be effective with a full load of meat. I will get the uniformity test done and let you know what I find.
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Brianh Yes, the instructions seem to indicate that 625 Watt CAN only be used for smoking but it doesn’t seem to say that it increase the amount/length of smoke or anything that I can find? Let us know how everything goes!
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Have not had time to do the uniformity test yet, decided to smoke two racks of ribs instead! Basically followed Jon’s video and did one rack marinated in Pa’s Black Bull and the other rubbed with a locally blended seasoning we really like. Results to follow…
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For anyone looking for the results https://meatgistics.waltonsinc.com/topic/2026/pk100-ribs and … Pa’s Black Bull is the winner!
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Just a quick PK 100 bit of advice. I rub the gasket with mineral oil. When I opened it today for the first time in a while it wants to stick. I rub the gasket and the metal frame and usually store it with the door latched but not locked. Just a quick note while I was setting up for a jerky run.
John C.
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Just a quick PK 100 bit of advice. I rub the gasket with mineral oil. When I opened it today for the first time in a while it wants to stick. I rub the gasket and the metal frame and usually store it with the door latched but not locked. Just a quick note while I was setting up for a jerky run.
Parksider yes that mineral oil works wonders. I usually soak it on there quite a bit rather than just wipe a thin layer on there. Im gonna try a spray bottle or dishsoap bottle. Just pouring it on a paper towel is messy. I also keep the face of the stainless where the seal is free from smoke build up and lube it as well
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Parksider Great tip, I usually have this issue and for some reason that never occurred to me, thanks!
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twilliams That’s what I ended up doing too, putting mineral oil in a dollar store spray bottle, i use it on everything now! I agree, you can’t put enough on it. This also works on walkin cooler door gaskets, they like to freeze since ours in outside and this takes care of it.
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