I am really considering the PK 100 for making summer sausages. I used my analog cookshack this weekend with pretty good results but it did not want to produce much smoke at 125-145 degrees. I used 2oz of wood chunks. It kept the temps just right (I use a Thermoworks ThermaQ with grate clips attached to the casing ends).

#1, Do the sawdust smokers work better at 125-145 at producing smoke than chunk burners? I know that once I hit 175 degrees on the cookshack, it rolls smoke out of the blow hole for 10-12 hours.

#2, How well does the PK 100 do at smoking briskets and ribs? This will be the other use I will use it for monthly. My cookshack only has 14x14 shelve and I would like to do ribs whole and brisket whole if possible.

#3, What is the downside to the smoker only going to 250 degrees and not to 325 or so. I have only used my cookshack to do pork butts and I just use 225 for them. I sold my 36" offset and not looking for a stick burner.

Does anyone have pics of the PK with ribs/ briskets loaded and finished products?

I just don’t see much info the the PK around the web like other smokers out there.