Pulled the trigger on a new PK 100 today! Went and picked it and some other stuff up at the store in Wichita. Wish I would have had more time to look around. Any big tips and tricks for this gnarly little smokehouse??

]]>https://waltonsdev.nodebb.com/topic/3010/pk-100RSS for NodeThu, 10 Sep 2026 20:44:32 GMTSat, 05 Dec 2020 01:00:18 GMT60I just roll mine out of the garage and go for it

]]>https://waltonsdev.nodebb.com/post/25865https://waltonsdev.nodebb.com/post/25865Tue, 08 Dec 2020 03:41:04 GMTJonathon Great information. Is the PK100 at Walton’s used inside with the smoke piped out of the building? Or installed outside?
How/where does everyone else have their PK100 Smokehouse at? Outside, Garage(with vent to outside), Basement(with Vent to outside), etc?
I assume lockers or in commercial applications they would be installed inside with a chimney vented out. Thanks

]]>https://waltonsdev.nodebb.com/post/25858https://waltonsdev.nodebb.com/post/25858Mon, 07 Dec 2020 23:33:14 GMTarchhaymaker I also usually wet down my chips. With the PK-100 a few tips are NEVER EVER use pellets, always chips/dust. Pellets burn differently and can cause issues up to and including blowing the door off of the unit because of pressure. Really think about how much smoke flavor you want on things, the PK puts out an awesome amount of smoke but do you really want that much smoke on your Habanero BBQ snack sticks? The only time I have refilled the sawdust in ours was when I was smoking pork butts in it, maybe bacon and ham but not sausage.

]]>https://waltonsdev.nodebb.com/post/25801https://waltonsdev.nodebb.com/post/25801Mon, 07 Dec 2020 14:19:50 GMTI like to wet down the chips. Seems to get a longer lasting thicker smoke. You are gonna love the PK100

]]>https://waltonsdev.nodebb.com/post/25744https://waltonsdev.nodebb.com/post/25744Sat, 05 Dec 2020 01:01:57 GMT