Jerky on pk100
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First post! Welcome. Let’s know how this works out.
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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.
dh4ever77 Welcome to the community.
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Thank you i never thought about cracking the door i will try that tomorrow on the next batch.
dh4ever77 welcome to the community. Glad to have you here.
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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.
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.
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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.
dh4ever77 welcome to the community and let us know how the second batch turned out.
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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
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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
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.
Paul
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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.
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
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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
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.Paul
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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. -
Randie N looks like it turned out great. Congrats on your first run
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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.
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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.
Randie N Looks like it turned out really good.
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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.
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.
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