Seasoning my PK100 this morning per the manual. I put about a third of a bowl of damp saw dust in and run it at 150 degrees. It smoked I’m guessing for 45 minutes. It says to run it for 3 hours. Another 30 minutes and that time will be up. Just wondering when doing a batch of snack sticks or summer sausage how long a full bowl of saw dust will go and will that be enough without refilling the saw dust.

]]>https://waltonsdev.nodebb.com/topic/1904/seasoning-the-new-pk100RSS for NodeFri, 11 Sep 2026 01:41:38 GMTSun, 05 Jan 2020 19:22:38 GMT60I generally don’t run my smoker over 150F while smoking processed meats. I smoke for color, then water bath to thermal process to 160F ish…

]]>https://waltonsdev.nodebb.com/post/10966https://waltonsdev.nodebb.com/post/10966Fri, 10 Jan 2020 15:39:42 GMTJonathon yes you are needed, most of us are just best guess or what we do. You come in with the facts

]]>https://waltonsdev.nodebb.com/post/10739https://waltonsdev.nodebb.com/post/10739Mon, 06 Jan 2020 00:17:26 GMT@everybody, am I even needed anymore?! Glad so many people have PKs AND are willing to share their knowledge. I usually get somewhere around 3-4 hours from mine at around 160-185.

]]>https://waltonsdev.nodebb.com/post/10724https://waltonsdev.nodebb.com/post/10724Sun, 05 Jan 2020 23:18:19 GMTParksider finishing with a water bath is the way to go. I have never heard of that. Just a ice bath when they were finished. I may have to try that since a lot of people here do it that way.

]]>https://waltonsdev.nodebb.com/post/10697https://waltonsdev.nodebb.com/post/10697Sun, 05 Jan 2020 20:06:24 GMTParksider i agree with amount of smoke vs. wet or dry

]]>https://waltonsdev.nodebb.com/post/10696https://waltonsdev.nodebb.com/post/10696Sun, 05 Jan 2020 19:58:19 GMTtwilliams Derek_D I run mine with very little water in it. I think it throws more smoke dry than wet although the directions say differently. I usually pull the pan and reload when I see the smoke stop. I focus on color and when it get the right rich cherry color that’s when we put stuff in the water bath to finish. If you want more smoke keep the temp low but on the higher watts so the whole burner will light up. I also like to mix the dust, base of hickory with alder and pecan.

]]>https://waltonsdev.nodebb.com/post/10694https://waltonsdev.nodebb.com/post/10694Sun, 05 Jan 2020 19:53:32 GMTDerek_D i bet Jonathon will be a big help when he gets in the office monday regarding this

]]>https://waltonsdev.nodebb.com/post/10691https://waltonsdev.nodebb.com/post/10691Sun, 05 Jan 2020 19:44:13 GMTDerek_D that is what you want to use is the saw dust. I also use saw dust.

]]>https://waltonsdev.nodebb.com/post/10690https://waltonsdev.nodebb.com/post/10690Sun, 05 Jan 2020 19:38:03 GMTtwilliams The pan i used is the one that came with it. I did order a second pan for water when I actually smoke product. Not sure what size that is. I used sawdust not chips. Since I bought a 50 lb bag of them I will be using them for awhile. Guess I didn’t realize how much sawdust that really was.

]]>https://waltonsdev.nodebb.com/post/10688https://waltonsdev.nodebb.com/post/10688Sun, 05 Jan 2020 19:35:41 GMTDerek_D i have the 10" pan. Im assuming you have the 7"? Mine lasts a full smoke on sticks which is averaging 4 hours. My mistake when i first got mine was i got the chips too wet. Also i make a crater in the center of the chips so those start burning right away then it just follows out to the edges. Im assuming your smoke burner stays on full time since that is also your cooking burner? If it burned up that fast maybe not damp enough?

]]>https://waltonsdev.nodebb.com/post/10687https://waltonsdev.nodebb.com/post/10687Sun, 05 Jan 2020 19:33:06 GMT