Used collegian casings. 50/50 pork and beef. Normal spices with pink salt ,sure gel and ECA for quick cure
Thanks for all the help

Yes but only on higher tenp stuff and it works great

Hello Did my first batch of smoked sausage this weekend in the PK 100 My question is during first few hours when temp was 110-130 my smoke was very white and bitter smelling once I got up to 140 smoke turned blue. My sausage took on the bitter smoke flavor so just wondering what everybody else does?? I was using pecan saw dust dry in my smoke pan

Thank you Jon Stotz

Just got my pk100 seems great thanks waltons. Can I put smoke pan on burner with temps around 225?? Or do I have to smoke at lower temp?
Thank you. Jon stotz.

Thank you for the very detailed answer

There seems to be differing opinions about when you can start smoking process using pink salt? Some say stuff and go right to smoker others say hold overnight then smoke.

Thank you. Jon

Hi First post here Thank you for all the great Info

Trying to decide between PK100 and smokin it model 5
I really like pk 100 being built in USA but the controller on smokin it seems much superior???

Thank you Jon