Give me other options besides pk100

[cdavis]

processhead that thing is a beast and looks awesome. Great job.

[calldoctoday]

processhead How in the devil did you come across that beautiful piece of furniture?

[Chef]

processhead You are so on point. I made two of them from food warming cabinets. Really didn’t need much modification, just hook up a controller and ready to go. Good from ambient temperature to well hotter than I could ever use.

I do take advantage for the 3 cold days I get in Texas for cold smoking, so I watch the weather forecast during the winter.

I did use a humidifier that sprays a mist on the humidity pan on the bottom, Most warmers have a humidity control.

I which they were made from stainless, but aluminum is not too bad to keep clean.

Best part is most restaurant auctions sell them for less than $200.

[samspade]

That look great. And not much modifications would need to be made.

[Randie N]

twilliams the closest I had seen has been the sausage maker smokers. Very similar. Not quite as heavy of construction, they only go down to 100 deg and the size. The 50lb smoker is 220v and I don’t have 220 at my house.

[calldoctoday]

@randie-nulph You probably have 240 VAC, you may just need to add a dedicated circuit for it, if there is sufficient availability. You would have to first find out if you have the electrical space & capacity, then decide if you want the expense of adding it, whether or not it is worth it.

[YooperDog]

@randie-nulph Smokin Tex, Cook shack, Blaze. Not sure if these were mentioned

[processhead]

calldoctoday said in Give me other options besides pk100:

processhead How in the devil did you come across that beautiful piece of furniture?

That’s an interesting story. A guy had the blanket warmer and a big commercial refrigerator listed for sale on Craig’s List. He was experimenting with building meat smokers too and lost interest after scorching the vinyl siding off part of his house with one of his “projects”. I suspect his wife might have had something to do with his loss of interest.

I bought both the warmer and the refrigerator and hauled them home.

The blanket warmer became my sausage and cured meat smoker. The refrigerator needed some reassembly and repair work, but all the parts where there. It’s big enough to hold 3 cut up deer so its pretty handy to have around. It stays at our deer camp.

[cdavis]

processhead wow that is quite a find. Congrats

[smokinbubba]

Over the years I have used everything from a 2 drawer file cabinet with propane burner, to a well pressure tank, to a hospital food warmer to make a smoker. But now,
For “Q” I use cookshacks exclusively. Have for over 20 yrs. For sausage I use a vertical offset with a turkey fryer burner for heat, cast iron skillet for sawdust and lid. I usually only take sausage to 130 then go the SV method for finishing. I’m sure the PK is a fine machine but well beyond my budget.

[Randie N]

YooperDog I already have a cookshack. Need something bigger than one I have and also want lower Temps and air flow for cold smoking

[twilliams]

@randie-nulph i dont believe the pk 100 will be good for cold smoking unless you just use a smoking tube and not the burner for saw dust

[Randie N]

twilliams so how low of a temp can you go on the pk and not have problems creating smoke? Dry or wet sawdust?

[twilliams]

@randie-nulph i believe the lowest setting is 100°. You want to run damp sawdust.

[Randie N]

Finally got my hands on one! Took a 5 hour trip heading back home. Will start another post later.