Grills
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Tex_77 I also have a Holland grill that we like when using gas. I’m in the process of building a smoker that I can hot smoke up to 500 degrees. Interior measures 48” wide x 72” deep x 96” high. Big enough to hold two pigs at a time. It has a 56” burner down the center of floor. Smoker is built using styrofoam blocks (ICF) Super insulated.
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Tex_77 I also have a Holland grill that we like when using gas. I’m in the process of building a smoker that I can hot smoke up to 500 degrees. Interior measures 48” wide x 72” deep x 96” high. Big enough to hold two pigs at a time. It has a 56” burner down the center of floor. Smoker is built using styrofoam blocks (ICF) Super insulated.
Nord That will be one heck of a cooker!
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Tex_77 I’ve been wanting to try cooking directly on top of my charcoal starter chimney over a grate. I’ll have to look for a choice cut at work. We are receiving our beef order from 6Ranch today.
Joe Hell
It works! -
Parksider
Don’t know anyone with a PK. Have to keep an eye out for that. -
Parksider
How you liking the PK100? Wish I could pull the trigger on that. Don’t have the room. -
PapaSop I’ve made it known I’m not an electric smoker guy, I know it’s me, just remember butchering on the farm as a kid and getting to go into Uncle Cecil smokehouse was something my brother and I looked forward it. But…time change… I also like to try things and I have to say PK100 is a great piece of equipment for sure. It has it’s quirks just like any other smoker but I’ve read the manual (first time for everything!) and been experimenting with wet vs dry sawdust and different woods. Tried to make my own sawdust but after the third time of about losing my finger I wisely got on Walton’s and ordered some and they are great.
I’ll still working on which wood with which meat goes best but I’m a fan of the alder with Meat Church Deez Nutz spice-more sweet for chicken breasts. Works awesome. Couple it up with my Grill Eye Pro that I scored on Walton’s on sale and it’s a dynamite combo. So short answers is I’m impressed with the insulation and quality, very easy to use, I’m a fan! -
Tex_77 I’ve been wanting to try cooking directly on top of my charcoal starter chimney over a grate. I’ll have to look for a choice cut at work. We are receiving our beef order from 6Ranch today.
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Darkfish89 Can you post those pics of you using the PK grill (it’s terribly confusing have the Pro Smoker PK-100 and then the PK Grills, the two have nothing to do with each other!) to make those amazing cowboy ribeyes?
Joe Hell Were those wings made JUST with a grill or were the deep fried first? They look too perfect for just a grill, though I wouldn’t be surprised if you have managed to perfect wings on the grill as well.
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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PapaSop I’ve made it known I’m not an electric smoker guy, I know it’s me, just remember butchering on the farm as a kid and getting to go into Uncle Cecil smokehouse was something my brother and I looked forward it. But…time change… I also like to try things and I have to say PK100 is a great piece of equipment for sure. It has it’s quirks just like any other smoker but I’ve read the manual (first time for everything!) and been experimenting with wet vs dry sawdust and different woods. Tried to make my own sawdust but after the third time of about losing my finger I wisely got on Walton’s and ordered some and they are great.
I’ll still working on which wood with which meat goes best but I’m a fan of the alder with Meat Church Deez Nutz spice-more sweet for chicken breasts. Works awesome. Couple it up with my Grill Eye Pro that I scored on Walton’s on sale and it’s a dynamite combo. So short answers is I’m impressed with the insulation and quality, very easy to use, I’m a fan!Parksider
Damn. What can I get rid of to make room. I’ll have to think on that. Funny you mentioned alder. Just used it for the first time on that fish I smoked. Will have to try it with chicken. -
Darkfish89 Can you post those pics of you using the PK grill (it’s terribly confusing have the Pro Smoker PK-100 and then the PK Grills, the two have nothing to do with each other!) to make those amazing cowboy ribeyes?
Joe Hell Were those wings made JUST with a grill or were the deep fried first? They look too perfect for just a grill, though I wouldn’t be surprised if you have managed to perfect wings on the grill as well.
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Jonathon I am a chicken NINJA! Offset heat, natural lump and a couple small chunks of apple wood thrown in.
Joe Hell
Challenge accepted. Lol. -
Joe Hell When did you put the sauce on? Grill them for a while and then coat?
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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Jonathon I sauced before hand actually. I was just trying to save time and get some flavor on them fast as I started the coals. I tossed them with a little seasoning type salt, avocado oil, soy sauce and Tajin brand sauce about 30-40 minutes before grilling.
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Parksider I have used MHP’s version, that came before grill grates. MHP calls their version “Sear Magic” grids. You can see them on the picture of the MHP grill I posted above, I also use them on the Phoniex grill I have which really ups it performance. They leave great grill mark’s, but can be a bit of a pain to clean between the raised rails. I also saw an article this week say that the best way to season them or any grill grates, is to use an onion. Supposedly there is a chemical reaction that occurs with the sulfides in the onion that leaves a non stick layer that is good to 1,000 degrees on the grates. Its something I’ll really have to test out before I buy into it.
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Here is a close up of the “Sear Magic” grids and the grill marks they leave.
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That is looking good Tex! Nice work
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Parksider I have used MHP’s version, that came before grill grates. MHP calls their version “Sear Magic” grids. You can see them on the picture of the MHP grill I posted above, I also use them on the Phoniex grill I have which really ups it performance. They leave great grill mark’s, but can be a bit of a pain to clean between the raised rails. I also saw an article this week say that the best way to season them or any grill grates, is to use an onion. Supposedly there is a chemical reaction that occurs with the sulfides in the onion that leaves a non stick layer that is good to 1,000 degrees on the grates. Its something I’ll really have to test out before I buy into it.
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Joe Hell I read Tex_77 thing with the onion this weekend and I had to mark it as unread so I would remember to look at it again, we are going to try it too, if it works then I’ll talk to our food scientist and see if he can explain the chemical reaction. My wife is a chemical engineer so she might have some input as well!
On a similar note when I make cheese fondu I always crush a clove of garlic and rub it all around the inside of the pot, it helps the cheese not stick to the pot, I wonder if it is the same type of reaction?
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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