Smoker suggestions?
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Not looking to make a big investment. I’m a professional butcher and the company I work for operates several major smokehouses. I get most of my smoked products through them since I work 60 hours a week and don’t have much free time. Im just looking for something that will allow me to play around with some of my own recipes on my day off without the hassle of constantly tending a fire.
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I would say it boils down to what your primary use is, are you just using it for sausage/snack sticks/summer sausage or are you doing msily briskets, burgers, pork shoulders chicken etc? While I don’t have PK100 I’m sure they are great for smoking sausage, but you aren’t going to cook a steak in one. So I’d try to find something in between or just have 2 smokers.
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Not looking to make a big investment. I’m a professional butcher and the company I work for operates several major smokehouses. I get most of my smoked products through them since I work 60 hours a week and don’t have much free time. Im just looking for something that will allow me to play around with some of my own recipes on my day off without the hassle of constantly tending a fire.
Deepwoodsbutcher the pk100 is a 110 volt electric burner capable of running 625 watts and 1250 watts. Costs $1700, not sure what your considering a big investment or what your price range is.
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Love my PK100 does a great job and adds a ton of smoke flavor.
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What racks do you use? TYIA blackbetty61
Ediecrna bull rack system br6 is what I use in my smoker
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Ediecrna bull rack system br6 is what I use in my smoker
Thank you so much. This should work for us.
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I would say it boils down to what your primary use is, are you just using it for sausage/snack sticks/summer sausage or are you doing msily briskets, burgers, pork shoulders chicken etc? While I don’t have PK100 I’m sure they are great for smoking sausage, but you aren’t going to cook a steak in one. So I’d try to find something in between or just have 2 smokers.
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I use a cookshack for Q and just picked up a vertical offset for sausage only. The cookshack doesn’t like 2.5x24 logs of sausage. Too small. I plan to put a hot plate with cast iron skillet for sawdust instead of burning sticks in the new vertical offset. If I want old school tending of the stick burner I get out the horizontal offset ,but for Q only.
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Deepwoodsbutcher Another option might be the camp chef vertical smoker is coming soon and it will be around $600, it wont be of the same quality as a PK100 (few things are!) and it will run off pellets so will be a little more efficient.
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