Jonathon They don’t have a scale but the head guide estimated a live weight of 350 lbs. I can tell you it was all 2 men and a college baseball player could do to get it in a pick-up!

Jonathon Actually, the next batch I am going to do I will use the 5 Pepper Seasoning, but scrape off most of it after smoking. For my family, this gave a great flavor we really liked. It is rather amazing to me how much the pepper flavors penetrated the meat and how much flavor is still there when you remove the big flakes. The Apple pork butt seasoning was also very good. Family has requested half and half for the next run (this coming weekend).

Jonathon This one was taken at Ted Nugent’s place in Jackson Michigan. Fun off season hunt!

I made a test batch of Canadian Bacon following Jonathon’s video the last couple days…man it came out good! I made one piece using the 5 pepper blend Jonathon recommended and the other using the Apple pork butt seasoning. Both good but man that 5 pepper has some kick for my taste buds!

Dang, another blue hat I will need!

Cabelas90 I have not used on poultry (yet) but have been very successful on ribs, brisket, and venison using the ratio shown on the bag, then putting everything in a vacuum bag. I let the vacuum pull until the liquid gets close to the seal bar then hitting the instant seal button. Once it’s sealed up I roll it around to get the marinade all over the meat. When I remember, I also flip the bag in the fridge to re-distribute the marinade.

Jonathon I would get in on a special order too if you can figure it out.

Tried this last night on a friend’s recommendation. Not bad, very mild flavor in my opinion. Easy drinking on the rocks.

twilliams The apple is now our favorite in my house. Haven’t made any with cheddar yet but will soon. Let me know how they taste.

I have a brisket thawed for Easter. Will be the first one I’ve done in the PK100.

I see in the directions as well as guys on here using mineral oil on the door seals of the PK100. I been doing this too. Yesterday I was running behind getting a roast in the smoker and just used the same spray on olive oil I coat the smoker racks with on the door seal too. very quick and easy and seemed to work great (no sticking of the door). This seems like a an easy simple alternative to mineral oil.

Does anyone know of a down side to spray on olive oil over mineral oil?

39Buick I have stuffed 16mm cases on my 11 lb several times. While I would not call it effortless, it is certainly manageable, especially since I screwed the press to a piece of plywood to make it easy to clamp down to the work table.

Jonathon That’s the beauty of all the flavor choices Walton’s offers, something to suit everyone. I made 4 lbs each of apple, buffalo wing, and garlic with the intention of narrowing it down to one or two before making a bigger batch. I can’t really cut one out, I like them all!

Tried the Garlic Parmesan yesterday, they were very good as well.

Jonathon Little if any but nobody seemed to care! They were the best I’ve ever made.

Did ribs again today, came out quite good if I may say so myself. Marinated in Pa’s Black Bull, then into the PK100 for 3.5 hours. Wrapped in foil with butter and brown sugar in the oven for 2 hours, then just a few minutes on the grill to crisp up.

Parksider Have not tried the ghost pepper, certain it’s too hot for my tastes! I have mozzarella on my next order list.

PapaSop I was kinda thinking the same thing on the mozzarella. I agree on trying new flavors straight to begin with, I only make 4 lbs of each this go around. Have Garlic Parm thawed to try tomorrow.

PapaSop Jonathon suggested cheddar cheese with the apple and may try it next time. Was wondering what cheese to potentially add to Buffalo Wing…not sure.

PapaSop Dont judge the apple till you try it. I was pleasantly surprised. Like I said though, the Buffalo Wing is incredible in my opinion.