<![CDATA[Jerky on pk100]]>Hello first post. I have been trying to soak up as much information as i can. I just received a pk100. 36 degrees outside while following johns instructions my pk100 will not come up to 110 with dampers wide open. It stays around 78 kicked it to 1250 watts and 155 and it come up. My jerky has gray watery juice sitting on top. Anyone else have a problem trying to dry jerky? I also kick up the temp for the time intervals. Do you start the time when it reaches temp? My pk takes forever to raise the temp 10 minutes is up before it comes to temp. Any suggestions or diffrent cook cycles to try. Thank you blayne.

]]>https://waltonsdev.nodebb.com/topic/4622/jerky-on-pk100RSS for NodeThu, 10 Sep 2026 23:20:27 GMTTue, 23 Nov 2021 21:08:18 GMT60<![CDATA[Reply to Jerky on pk100 on Fri, 31 Dec 2021 12:46:26 GMT]]>Randie N
Agree with the others, it looks great.

I prefer to take jerky out a little early since you can always air dry it at room temperature if it needs to be a little drier.
On the other hand, once it is crispy-crittered, there is no going back.

]]>https://waltonsdev.nodebb.com/post/58536https://waltonsdev.nodebb.com/post/58536Fri, 31 Dec 2021 12:46:26 GMT<![CDATA[Reply to Jerky on pk100 on Sat, 27 Nov 2021 18:32:20 GMT]]>Randie N Looks like it turned out really good.

]]>https://waltonsdev.nodebb.com/post/58522https://waltonsdev.nodebb.com/post/58522Sat, 27 Nov 2021 18:32:20 GMT<![CDATA[Reply to Jerky on pk100 on Sat, 27 Nov 2021 16:39:46 GMT]]>Happy Thanksgiving and thank you for the replys been busy last few days. My 2nd batch come out way over done. Im also using wet marinated i have a bunch from waltons i will be trying next. Also im going to move the smoker in garage and pipe it outside any one have experience with that? It just wont get to 135 unless its all closed up and i have it on 190. My first batch turned out very good. I just been putting 3 handfuls of saw dust as my jerkys sliced 1/8.

]]>https://waltonsdev.nodebb.com/post/58517https://waltonsdev.nodebb.com/post/58517Sat, 27 Nov 2021 16:39:46 GMT<![CDATA[Reply to Jerky on pk100 on Fri, 26 Nov 2021 00:35:37 GMT]]>Randie N looks like it turned out great. Congrats on your first run

]]>https://waltonsdev.nodebb.com/post/58253https://waltonsdev.nodebb.com/post/58253Fri, 26 Nov 2021 00:35:37 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 21:11:34 GMT]]>Test run complete. Was in for about 6 1/2 hours probably could have pulled it a little sooner. Will have to wait and see after it rests.

20211125_152835.jpg

]]>https://waltonsdev.nodebb.com/post/58229https://waltonsdev.nodebb.com/post/58229Thu, 25 Nov 2021 21:11:34 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 15:29:53 GMT]]>Randie N
One cup is a good starting point. You just want it to smolder and not burn with an open flame.
Too much air flow through the smoker is usually the cause of sawdust burning with an open flame.
You can cover the pan with a metal lid if you have problems with it burning with an open flame.

]]>https://waltonsdev.nodebb.com/post/58191https://waltonsdev.nodebb.com/post/58191Thu, 25 Nov 2021 15:29:53 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 15:22:33 GMT]]>processhead this is my first use with pk100 so I am unsure of how the sawdust burns. I thought about using 1 cup of sawdust and see how it goes. I will also have to see how much that looks like in the pan also. Will be time to add smoke here pretty soon

]]>https://waltonsdev.nodebb.com/post/58186https://waltonsdev.nodebb.com/post/58186Thu, 25 Nov 2021 15:22:33 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 15:13:32 GMT]]>Randie N said in Jerky on pk100:

Testing my first use with pk100 on a batch of jerky too. It’s a small batch so I can learn my smoker a little more. I am just going to follow ps smoke schedule as a base test to see how it goes. Then I can make changes from there. Just a bit unsure of how much sawdust to put in the pan for the first time. I am going to measure it out so I can have an idea if it ends up too much smoke or not enough

In general, the thinner the thickness of a piece of meat, the less smoke it requires to penetrate it and get the smoky flavor.

]]>https://waltonsdev.nodebb.com/post/58185https://waltonsdev.nodebb.com/post/58185Thu, 25 Nov 2021 15:13:32 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 15:09:42 GMT]]>Testing my first use with pk100 on a batch of jerky too. It’s a small batch so I can learn my smoker a little more. I am just going to follow ps smoke schedule as a base test to see how it goes. Then I can make changes from there. Just a bit unsure of how much sawdust to put in the pan for the first time. I am going to measure it out so I can have an idea if it ends up too much smoke or not enough

]]>https://waltonsdev.nodebb.com/post/58183https://waltonsdev.nodebb.com/post/58183Thu, 25 Nov 2021 15:09:42 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 13:52:57 GMT]]>dh4ever77 welcome to the community and let us know how the second batch turned out.

]]>https://waltonsdev.nodebb.com/post/58171https://waltonsdev.nodebb.com/post/58171Thu, 25 Nov 2021 13:52:57 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 12:13:27 GMT]]>dh4ever77 Welcome aboard, welcome to the neighborhood. It sounds like a combination humidity/moisture, air circulation, temperature issue that you may have to work through for this & the conditions will likely change again sometime. Stick with it & you will get it. Let us know how it turns out.

]]>https://waltonsdev.nodebb.com/post/58156https://waltonsdev.nodebb.com/post/58156Thu, 25 Nov 2021 12:13:27 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 12:12:45 GMT]]>dh4ever77 welcome to the community. Glad to have you here.

]]>https://waltonsdev.nodebb.com/post/58155https://waltonsdev.nodebb.com/post/58155Thu, 25 Nov 2021 12:12:45 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 12:02:24 GMT]]>dh4ever77 Welcome to the community.

]]>https://waltonsdev.nodebb.com/post/58152https://waltonsdev.nodebb.com/post/58152Thu, 25 Nov 2021 12:02:24 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 00:29:47 GMT]]>First post! Welcome. Let’s know how this works out.

]]>https://waltonsdev.nodebb.com/post/58121https://waltonsdev.nodebb.com/post/58121Thu, 25 Nov 2021 00:29:47 GMT<![CDATA[Reply to Jerky on pk100 on Wed, 24 Nov 2021 23:50:47 GMT]]>also, if was a wet marinade, damping of with paper towels before drying is a HUGE help!!

]]>https://waltonsdev.nodebb.com/post/58118https://waltonsdev.nodebb.com/post/58118Wed, 24 Nov 2021 23:50:47 GMT<![CDATA[Reply to Jerky on pk100 on Tue, 23 Nov 2021 22:55:10 GMT]]>Thank you i never thought about cracking the door i will try that tomorrow on the next batch.

]]>https://waltonsdev.nodebb.com/post/57949https://waltonsdev.nodebb.com/post/57949Tue, 23 Nov 2021 22:55:10 GMT<![CDATA[Reply to Jerky on pk100 on Thu, 25 Nov 2021 00:40:52 GMT]]>dh4ever77 From what others that own PK100 smokers tell me, the 625 watt setting is really not very useful for most smoking projects.

If your jerky is wet or has a lot of moisture left over from marinating, you may need to crack the door of the smoker to get more air flow past the jerky.
Remember that making jerky is as much a drying process as a cooking process and to dry it you need air flow.

]]>https://waltonsdev.nodebb.com/post/57943https://waltonsdev.nodebb.com/post/57943Thu, 25 Nov 2021 00:40:52 GMT