First run in the PK100

[lkrfletcher]

Well I got my hickory sawdust. So it’s time to try out the PK100 for the first time. Doing 12.5 pounds of willies snack stick with hi temp cheese. I got a killer protein extraction. Drying period has now commenced. I’ll add to this post later with final pictures.

[lkrfletcher]

I think I want to get a meater thermometer. I don’t like all these wires anymore. That’s goin on the Christmas list.

[lkrfletcher]

One more hour on 155 setting. Then on up to reach internal temp.

I must say that I am very impressed in the amount of smoke that this PK100 produces. I am still on my first bowl of sawdust. And it’s still pouring out. I think that’s enough smoke for this batch.

So far so good. Can’t wait to sample. My neighbors starting to gather round. Lol

[lkrfletcher]

At the 175 degree stage - lookin good

And done

[lkrfletcher]

After cold water wash down

Excellent color

[lkrfletcher]

Measure and bagged

And all sealed up. Ready to go.

Overall I can officially rate the PK100 and excellent smoker. Great taste and color. Extremely easy to use

[twilliams]

lkrfletcher looks great

[lkrfletcher]

twilliams you were very right. Pro smokers are awesome. Thanks for all your help with mine.

[twilliams]

lkrfletcher no problem, glad i was a good help for you and happy you are happy with the pk100

[Chef]

lkrfletcher Those look as professional as I’ve seen. Great job.

[lkrfletcher]

Chef I saw snack sticks at a sporting goods store here called scheels. Half of the weight per pack was $15.99. Crazy, and probably no where near as good. And theirs had no hi temp cheese in them.
Maybe when I retire again (second time) I will start a small business in this hobby. Probably worth looking into.

Thanks for the comments.

[twilliams]

lkrfletcher i have a guy at work that buys the stuff i make. He say what the heck are you doing here, told me to quit my job, buy a mobil concession trailer and sell out of it…lol. Not as simple as it sounds. We already have a guy here in town and doesnt do very good, but hes only open on fridays i believe.

[twilliams]

lkrfletcher the ones at scheels are probably beef and pork. Cost gets pretty steep using that. Also all the nasty stuff to make them shelf stable.

[lkrfletcher]

twilliams I was thinking farmers markets might work well. You have to get a food license and off ya go. I can’t tell you how many people have asked me to smoke things for them. They buy the meat (or whatever) and I smoke it for a fee. So a little advertising and there is another angle to try. TBH. I could do this with my smoked cheese exclusively. Well time will tell. I got like 6 years before I retire. Again

[twilliams]

lkrfletcher goid point on farmers market. Never thought about that avenue

[lkrfletcher]

twilliams can you imagine a tent with jerky. Snack sticks. Smoked cheese. Brats. Smoked almonds and a few canned goods. You would kill it. Absolutely kill it. Better have plenty of samples.

[twilliams]

lkrfletcher now you got me thinking for next year. Our markets will be ending shortly.

[lkrfletcher]

twilliams
Let me know how it goes. I may send you some almonds to sell. If you haven’t tried that recipe I posted. You definitely need to. Incredibly good.

[Chef]

lkrfletcher twilliams I’m selling a bit of sausage, but only by word of mouth. The product we make and with the great seasonings available at Walton’s are so superior to the store bought stuff. We even have two large smoke houses within miles of me that make jerky and sausages which is a step up from the supermarket, but still there are those customers that just want the best. It’s great when you can make money and have this much fun. They say if you do something you love to do, you’ll never work a day in your life.

[Jonathon]

twilliams It isn’t as simple as it sounds but that doesn’t mean it is undoable! If you decide to go ahead with it our commercial salesmen are a great resource, the head of that department is our Application Specialist who went to school for meat science and is always taking courses and increasing his knowledge, plus he was raised in the industry so he knows the challenges and some pitfalls. It isn’t a cheap thing to step into though!