Did you go from water straight to smoke? I’ve been taking the meats from soups vide to ice water bath to reduce internal temp to 90 degrees. Then into smoker until internal temp of 140. Just to have a longer smoke absorption window. If you don’t do the “chill” do you find you’re getting a good depth of smoke penetration? Thanks for your time.

I can’t seem to find pecan on Walton’s site anywhere. Is it part of a multi wood package? I’d like to use it in my PK100 but I’m just not finding it. twilliams said to look under fine dust and it’s not listed among the other woods. Could someone provide the direct link to pecan fine dust. Rather than suggestions on how to search for it?

Thanks for your time.

twilliams thank you Sir. I thought that link was only for purchasing a 4 pack bundle the woods listed on the four bags in the image.

Hello! Do any of you Lil’ PK’s smokehouse warriors have a reliable smoke schedule for a pure smoke on St Louis ribs? I’ve always used my pit barrel for ribs, but would like to see what the PK-100 can produce. I’ve done a few runs with sous vide first and finish in the smokehouse, but I’d like to try start to finish. My guess would be a 3-2-1 scheme but wisdom is asking those who have already had great success. Thank you in advance for your time.