Looking for a new smoker
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That is my biggest hangup. The main thing I want, the Camp Chef can not do.
I am sure the Pk 100 would be perfect. I just can’t justify the cost for the amount of meat I do. The other thing is the sawdust. I live in NCKS. No one here carries it. Maybe someone in Salina might, that is an hour drive. We have 4 stores here that carry pellets if I need them in a pinch.
Grimpuppy I hear you about the cost, believe me. The PK 100 is three times the cost of either the Pit Boss or the Camp Chef. However, there’s such a thing as wasting your money because you didn’t spend enough. Regarding sausage, you’ll have the very same problem that you do with the Traeger, but your wallet will be $600 lighter. The Camp Chef is not for smoking sausage.
Now, if you just want a PID WiFi controlloer and more capacity to do everything other than sausage, the Camp Chef might be worth your money. That’s the real question because that’s really all you’re really getting. Bells and whistles are nice, but they don’t do you any good if they are hung on something that doesn’t actually serve your purpose.
If you’re going to get something, and you really want something for smoking sausage, then I’d go with the Pit Boss or some other option that can hold temperatures low enough.
As far as sawdust goes, just order it from Walton’s or somewhere else. You won’t need to get it very often. You go through sawdust MUCH more slowly than pellets.
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That is my biggest hangup. The main thing I want, the Camp Chef can not do.
I am sure the Pk 100 would be perfect. I just can’t justify the cost for the amount of meat I do. The other thing is the sawdust. I live in NCKS. No one here carries it. Maybe someone in Salina might, that is an hour drive. We have 4 stores here that carry pellets if I need them in a pinch.
Back when I was using sawdust in my smoker, I found a local cabinet shop that would save bags of cherry, oak, and ash sawdust for me at no cost. Should not be too hard to find a source like that.
Even finding a hardwood log you can buzz up with a chainsaw will provide more than enough smoking saw dust than even the most hard core smoker can use.
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That is my biggest hangup. The main thing I want, the Camp Chef can not do.
I am sure the Pk 100 would be perfect. I just can’t justify the cost for the amount of meat I do. The other thing is the sawdust. I live in NCKS. No one here carries it. Maybe someone in Salina might, that is an hour drive. We have 4 stores here that carry pellets if I need them in a pinch.
Grimpuppy
Sometimes miracles do happen. I found my PK100 in excellent condition on Craigslist for $275. So there is always a possibility of finding a used one out there. I order the sawdust in apple and hickory from Walton’s in large bags. Anyway, it may be worth looking around. -
It appears the Pit Boss won’t do what I want either. It says 100-420 degrees but because it isn’t a PID controller, you can’t really set it where you want. I am assuming they are getting the 100 degree rating in the smoke setting.
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Grimpuppy let me know if you pull the trigger on one. I was leaning to the Camp Chef XXL, but @NDMike has given me something to think about with the Pitt Spitts
GWG8541 if your gonna spend the money on the Pitts spitts your better off buying the pk100
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There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.
If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.
Paul
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That is my biggest hangup. The main thing I want, the Camp Chef can not do.
I am sure the Pk 100 would be perfect. I just can’t justify the cost for the amount of meat I do. The other thing is the sawdust. I live in NCKS. No one here carries it. Maybe someone in Salina might, that is an hour drive. We have 4 stores here that carry pellets if I need them in a pinch.
Grimpuppy said in Looking for a new smoker:
That is my biggest hangup. The main thing I want, the Camp Chef can not do.
I am sure the Pk 100 would be perfect. I just can’t justify the cost for the amount of meat I do. The other thing is the sawdust. I live in NCKS. No one here carries it. Maybe someone in Salina might, that is an hour drive. We have 4 stores here that carry pellets if I need them in a pinch.
Just to elaborate on sawdust a bit more, I am not sure how many people are aware just how easy it is to turn compressed wood pellets back into sawdust?
Just lay the wood pellets out in a thin layer on a flat sheet and spray them with water. In a few minutes, the pellets will swell up and basically disintegrate back into sawdust . After they dry out you can use them as you would sawdust.
If the first misting with water does not do the job, a second misting may be required.
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GWG8541 if your gonna spend the money on the Pitts spitts your better off buying the pk100
twilliams said in Looking for a new smoker:
GWG8541 if your gonna spend the money on the Pitts spitts your better off buying the pk100
Ya, the Pitts Spitts isn’t an option for me. I need a larger smoke box than that.
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There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.
If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.
processhead said in Looking for a new smoker:
There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.
If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.
It does look like I am going to have to start over and look at electric smokers. If I end up with a Pk 100 I am blaming you all when my daughter has to go to juco
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processhead said in Looking for a new smoker:
There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.
If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.
It does look like I am going to have to start over and look at electric smokers. If I end up with a Pk 100 I am blaming you all when my daughter has to go to juco
Grimpuppy said in Looking for a new smoker:
If I end up with a Pk 100 I am blaming you all when my daughter has to go to juco
She’ll eat well, at least.
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There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.
If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.
processhead said in Looking for a new smoker:
There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.
If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.
I have a P&S Maverick 1250 in stainless steel without the side box (killer smoker for anyone looking). I am new to sausage making (but have been making BBQ for 25+ years). I did snack sticks last week on my P&S at 180F as that is as low as it goes but would love to be able to start at 120F and ramp up as most recipes call for.
Any advice on a electric element that would work with my P&S? Can I just run the cord for it under my lid without issues from heat? Also would element have its own thermostat or would I need to wire a temp controller in to shut it off/on?
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Jonathon - do you have a floor model Camp Chef XXL in the store?
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Grimpuppy Yes they do have a floor model of it.
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Grimpuppy
“I currently have a Masterbuilt XL propane smoker. The propane smoker has served me well for many years but I haven’t used it in at least 2 years. Just to finicky to keep temp constant, especially if there is wind.”First of all is your burner ok?
Second, have you ever thought of installing a needle valve in line? Simple and really inexpensive!
My GOSM is a similar smoker and I did the mod just last year. Man O Man, what a world of difference!! Why did I ever put off doing it???I can control temp down to approx 75 degrees F. @ a +/- of less than 5 degrees.
Look into Bayou Classic Brass Control Valve / Knurled Needle Valve
https://www.bayouclassicdepot.com/products/bayou-classic-brass-control-valve-nv108p
Then 2 fittings, before and after to hook it up and your in business!
It really worked for me, might you too. I should have done it 15 to 20 years ago. -
75 degrees is pretty impressive! Anything under about 170 on mine and a slight breeze will blow out the flame. I built a metal skirt that goes around the bottom to keep the wind off it. It helps but I never trust it to cook under 225 if I am not monitoring it. If the flame goes out, it just starts pumping propane into the smoker.
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I turn the bottle on and the cooker on to full and dial in the temp from the needle valve. My result was in about last Dec/ Jan here in Iowa.
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GWG8541 if your gonna spend the money on the Pitts spitts your better off buying the pk100
twilliams you are right and have some change left over. The smoke box does look small on the PS. Im still trying to figure out what I’ll be telling the wife if I buy a PK100. If she ask anyone here it was only 200 bucks.
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I turn the bottle on and the cooker on to full and dial in the temp from the needle valve. My result was in about last Dec/ Jan here in Iowa.
@dennyo said in Looking for a new smoker:
I turn the bottle on and the cooker on to full and dial in the temp from the needle valve. My result was in about last Dec/ Jan here in Iowa.
For $9 it’s worth a shot! Going to give it a try.
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Let me know what you think of your outcome uppy. I’m in hopes that you may be able to tame your gasses as I have mine. I’ve had the the Big Block GOSM for 15 +/- years now and had a smaller version for 6 years prior. Like I said I should have acted on this years ago. jmo.
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