A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke. Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.

Your Cabin in the sticks is way better!!

50 Lbs of Summer Sausage today 50 lbs of snack sticks tomorrow.

First run with the new smoker… So far all running great temp at 140 degrees now almost done!!

Yes it’s an Auber WiFi PID and the heating element is a 1800 watt Masterbuilt replacement I found on EBay for $40.00

Yes I have a 2 1/2” barrel damper near the bottom of the door and a 3” chimney out the top. I will post some more pictures later today

Yes you can single grind by leaving the inside grinding plate out.

Was joking with my wife. Told her when I die to bury me in it!!!

I replaced my older grinder with a Dual Grind LEM unit. The grinder has 2 plates with a double sided knife. I cut up meat into cubes and put entire 25 lbs pork and venison in meat lug and into freezer for about 20 minutes before grinding. With dual plate grinder one pass and its finished. I grind and have it drop right from grinder into my mixer. I then take the grind head off for cleaning and connect the grinder motor to my mixer. While the meat is mixing the water, spices and cure I clean up the grind head and other items in sink. With the way I have things set up I can grind, mix and stuff 25 lbs of snack sticks in about 1 hour. Then comes the hard part… Cleaning up all the equipment! especially the mixer as the longer the left over meat stays in there the harder it is to get cleaned up.

Good info maybe I should start with 50 lbs first.

Makes my PK100 smoker look tiny!!!

1800 watts which is the max wattage the Auber controller can handle.

Just finished my large smoker using retired commercial refrigerator. Added an Auber PID controller, smoke Chief smoke generator, Internal convection fan and 1800 electric element in bottom. Ran a test cycle yesterday heats up quickly, holds heat great , good air flow and even heat throughout. Time to load it up to run a few batches of snack sticks. If I figured correctly should be able to hang 75 lbs at once.

After a few batches hand cranking I upgraded to the LEM 30 lb electric stuffer. You can stuff a 30lb batch into 19mm casings in about 20 minutes.

I purchased a small hand held unit on Ebay however it is not sensitive enough to pick up one or two bb’s so its really not worth it. Reverted back to the old way of picking thru each breast focusing on the bloodshot areas to find any stray shot. Helps to have a son that is a great shot and usually shoots for the head area. He just returned from Arkansas a few weeks ago, his group limited out every day. Lots of goose for snack sticks!!!

Retired small town Police Chief (30 years) Also own and operate Security business installing security cameras, access control and alarm systems. I had to take early retirement due to medical issues. Now enjoy the forums and making all types of snack sticks, sausage, brats and anything else I can put into a smoker. I just recently finished converting a large commercial refrigerator into a smoker.

I just received 2 bags of Pepper Jack cheese and have never used this type of cheese before. Even before opening it the cheese has a strong sour smell to it kinda like blue cheese. It does not look moldy with no green on it. Question is does this type of cheese usually smell on the sour side? I usually only use high temp cheddar cheese.

I currently have a Pro Smoker Pk-100 that I modified and wired in a Auber PID controller. I am now searching for a way to control the humidity in my smoker. If anyone has information on a electronic humidifier and controller I would greatly appreciate the information. I am also looking to add a circulation fan to even out the hot spots.

Whole venison tenderloin injected with Pa’s Black Bull smoked with hickory in Pk-100