I wonder if these type of cookers would benefit from a pressure relief valve or if it is not common enough to worry about.

I used my Anova with the 2.4x12 pre shrunk casings last weekend and sous vide them when they hit 120 degrees. I added them straight to the meat lug water bath that was set at 175 degrees. The water started to yellow a bit and I saw some oil particles in the water. The Anova shut down and started beeping about 20 minutes in and then shut off. I had to take the cover off and there was a piece of meat that was wrapped around the temp probe (I believe) and once I removed it I was back up and running.

Next batch I will do the 2.9X20 pre shrunk casings and I will use my 6"x50’ rolls just to size and vac seal them before adding them to the water bath.

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.

How do briskets and ribs turn out in the PK100? This is what I would use it for most of the time outside of sausage making.

https://youtu.be/r0soB5ZlztU

Just found this video where Waltons goes over all the specs

Thank You, that is quite a good amount of room to hang sausages. I believe it is now the front runner on my list.

Can someone point me in the direction of finding the internal dimensions of the current model PK100 smoker? I see the external dimensions on the website and it looks like the width and depth should be close to the 17x18 Inch rack size, but I see no mention of the internal ceiling to floor, distance between the ceiling and the bottom catch tray, and the distance between shelves.

I currently have a Cookshack smoker I bought in 2006 and usually do 4 butts at a time for small catering events and family gatherings. I am looking for a larger Cookshack type smoker that I can hang summer sausage in during deer season. I would like to do the 20 inch length casings and hang them from the top shelf like I have seen others do on this forum.

I might have to give the red pepper flakes a try on the next batch!!

I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all or do you put mostly just flakes?