<![CDATA[Smoked sausage in PK100]]>Hello Did my first batch of smoked sausage this weekend in the PK 100 My question is during first few hours when temp was 110-130 my smoke was very white and bitter smelling once I got up to 140 smoke turned blue. My sausage took on the bitter smoke flavor so just wondering what everybody else does?? I was using pecan saw dust dry in my smoke pan

Thank you Jon Stotz

]]>https://waltonsdev.nodebb.com/topic/3678/smoked-sausage-in-pk100RSS for NodeFri, 11 Sep 2026 01:15:39 GMTMon, 12 Apr 2021 11:49:17 GMT60<![CDATA[Reply to Smoked sausage in PK100 on Mon, 19 Apr 2021 16:05:24 GMT]]>twilliams said in Smoked sausage in PK100:

Ive not only been reducing my dust amounts to a half pan i also change wood species depending on what flavor im doing at the time.

That’s the beauty of a smoker like this or a pellet cooker. I have a “library” of sawdust (and pellets for my pellet cooker) and adjust what I use for what I’m cooking. Oak, mesquite, hickory, cherry, maple, pecan. I might use any of those.

]]>https://waltonsdev.nodebb.com/post/35351https://waltonsdev.nodebb.com/post/35351Mon, 19 Apr 2021 16:05:24 GMT<![CDATA[Reply to Smoked sausage in PK100 on Tue, 13 Apr 2021 19:19:23 GMT]]>twilliams
I usually fill a hair over half a pan of sawdust, kind of work it to the sides and add a little water. Usually gives me a solid / heavy smoke and just the right flavor.

]]>https://waltonsdev.nodebb.com/post/34719https://waltonsdev.nodebb.com/post/34719Tue, 13 Apr 2021 19:19:23 GMT<![CDATA[Reply to Smoked sausage in PK100 on Tue, 13 Apr 2021 17:29:40 GMT]]>Ive not only been reducing my dust amounts to a half pan i also change wood species depending on what flavor im doing at the time. For example if im doing beef roast or ribs i use hickory or mesquite. Pork butt, cherry. Snack sticks like Bourbon peppercorn, fajita and ranch i will use apple or cherry and only for 1 1/2 hours. The dill pickle i just recently did i didnt smoke at all. Just did the schedule in the smoker

]]>https://waltonsdev.nodebb.com/post/34711https://waltonsdev.nodebb.com/post/34711Tue, 13 Apr 2021 17:29:40 GMT<![CDATA[Reply to Smoked sausage in PK100 on Tue, 13 Apr 2021 15:41:02 GMT]]>lkrfletcher Yes, indeed. The only thing I use that much sawdust for is my Summer sausage. For much anything else, I pretty much go with around a half-bowl, give or take.

]]>https://waltonsdev.nodebb.com/post/34693https://waltonsdev.nodebb.com/post/34693Tue, 13 Apr 2021 15:41:02 GMT<![CDATA[Reply to Smoked sausage in PK100 on Tue, 13 Apr 2021 15:18:12 GMT]]>Jonstotz1
Is this a new PK100? Perhaps it is not seasoned up yet.

]]>https://waltonsdev.nodebb.com/post/34685https://waltonsdev.nodebb.com/post/34685Tue, 13 Apr 2021 15:18:12 GMT<![CDATA[Reply to Smoked sausage in PK100 on Tue, 13 Apr 2021 15:17:20 GMT]]>TexLaw - I concur. The PK100 imparts a large amount of smoke flavor. Usually 1 pan is enough unless your in for a really long smoke like a prime rib roast maybe. I also do not add the sawdust in any drying periods. Usually the first hour at 125

]]>https://waltonsdev.nodebb.com/post/34683https://waltonsdev.nodebb.com/post/34683Tue, 13 Apr 2021 15:17:20 GMT<![CDATA[Reply to Smoked sausage in PK100 on Tue, 13 Apr 2021 14:55:44 GMT]]>Jonstotz1 I don’t add sawdust during those first couple of hours or so. Sawdust smoke in a PK100 will be thicker and not as “clean” as something like a stick burner (or large pro smokehouse) because it’s really smoldering more than it is burning. You have to be a bit more careful with it for that reason. Like processhead mentioned, you want your meat to warm up and dry out to avoid condensing undesirable compounds on your sausage.

Don’t worry about not getting enough smoke on your product. A full bowl of sawdust finishes up in only a couple hours or so, and that’s plenty of smoke. In fact, it might even be more than you want for some things.

]]>https://waltonsdev.nodebb.com/post/34681https://waltonsdev.nodebb.com/post/34681Tue, 13 Apr 2021 14:55:44 GMT<![CDATA[Reply to Smoked sausage in PK100 on Tue, 13 Apr 2021 01:28:06 GMT]]>Used collegian casings. 50/50 pork and beef. Normal spices with pink salt ,sure gel and ECA for quick cure
Thanks for all the help

]]>https://waltonsdev.nodebb.com/post/34647https://waltonsdev.nodebb.com/post/34647Tue, 13 Apr 2021 01:28:06 GMT<![CDATA[Reply to Smoked sausage in PK100 on Mon, 12 Apr 2021 13:34:01 GMT]]>Jonstotz1 not sure if its part of your issue, however try having your sawdust damp instead of dry. Doesnt need to be soaked, just damp

]]>https://waltonsdev.nodebb.com/post/34584https://waltonsdev.nodebb.com/post/34584Mon, 12 Apr 2021 13:34:01 GMT<![CDATA[Reply to Smoked sausage in PK100 on Mon, 12 Apr 2021 12:49:12 GMT]]>Jonstotz1 Just so we can rule anything else out, what casings did you use, what seasoning, what type of meat? I have to say it is most likely that processhead is correct.

]]>https://waltonsdev.nodebb.com/post/34566https://waltonsdev.nodebb.com/post/34566Mon, 12 Apr 2021 12:49:12 GMT<![CDATA[Reply to Smoked sausage in PK100 on Mon, 12 Apr 2021 12:48:16 GMT]]>Sometimes if you put cold/wet sausage in a smoker and apply smoke before the sausage has had a chance to dry and begin to warm up, the smoke will condense on the cold surface and create some bitterness. The white “smoke” you saw could have been water vapor as the sausage was drying off.

Not sure how you did yours, but it is usually best to start without smoke until the product surface has dried and warmed up to the same temperature as the smoker. Then start the smoke.

]]>https://waltonsdev.nodebb.com/post/34565https://waltonsdev.nodebb.com/post/34565Mon, 12 Apr 2021 12:48:16 GMT<![CDATA[Reply to Smoked sausage in PK100 on Mon, 12 Apr 2021 11:59:28 GMT]]>Ok. Just ruling out any first time seasoning issues with a new smoker as the source of your current issue.

]]>https://waltonsdev.nodebb.com/post/34564https://waltonsdev.nodebb.com/post/34564Mon, 12 Apr 2021 11:59:28 GMT<![CDATA[Reply to Smoked sausage in PK100 on Mon, 12 Apr 2021 11:57:40 GMT]]>Yes but only on higher tenp stuff and it works great

]]>https://waltonsdev.nodebb.com/post/34563https://waltonsdev.nodebb.com/post/34563Mon, 12 Apr 2021 11:57:40 GMT<![CDATA[Reply to Smoked sausage in PK100 on Mon, 12 Apr 2021 11:56:08 GMT]]>Had you used the smoker before this first batch of sausage?

]]>https://waltonsdev.nodebb.com/post/34562https://waltonsdev.nodebb.com/post/34562Mon, 12 Apr 2021 11:56:08 GMT