I do not have any experience with the PK, but I have had a Smokin-It #3 analog since 2014 and it is still going strong. I am actually a moderator on the Smokin-It site, but have not been active there for a couple of years. I still love my Smokin-It smoker and use it every year although I have also started using a pellet smoker for some things primarily for convenience. But, for pure smoking, I would always choose the Smokin-It over the pellet smoker.

I have not really had any issues with it, but the limited amount of issues that I have had have been quickly and easily addressed by the company. I am not sure if it is still the same way, but when you send an email or text for support/warranty, your response typically comes from the owner.

I would highly recommend any of the smokers from Smokin-It.

kyle Thanks for the info!

cdavis I think I will wait. Told the wife what happened, she said they could give it to me now, but I think I can wait

bocephus Thank you, sir.

I wanted to add a “baconie” component to my Jalapeño popper sausage….i used 100% pork. So i figured i would just turn it into a cured sausage and smoke it. However i don’t really get much of a cream cheese hit from it. Other than it melting out when i bite into it, is there any reason i shouldn’t blend in some softened cream cheese to the sausage when adding the spice mix? I don’t want to turn my smoker into a huge mess. Should i install a foil pan below it to catch the anticipated drips? Or drop this whole idea?

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HerbcoFood I love fish of any kind. Looks delicious!

Denny O said in One-shot grinder head:

I think I’ll keep using my old grinder setup for the time being and wait.

I’m grinding 25lbs for snack sticks today. Doing a double grind with the regular setup. Maybe it’s just me but, having metal wearing off like that just bothers me.

ND Mike Thanks!

gus4416 said in Philly brats:

chippewa those look amazing and I really like the idea of peppers and onion add have you ever tryed mushrooms to

I almost put some shrooms in but the wife talked me out of it. Will definitely try with next time.

Dave in AZ same here. I’ll have to give it a whirl.

Ridley Acres Definitely thinking of a “Brekkie” sausage!

samspade As to why the Oct is not appearing , I wonder if it is taking all hands on deck to make the shipping change happen? Seems I remember Austin was cutting the podcast short to lend a hand and maybe Jonathon energies are needed too?

wvhunter1965 I think there is a recipe in the recipe section and maybe even a video. When I make mine, I use just enough water to mix in the spices, maybe a couple cups. I use half venison and half pork butt. Cellulose casses and use the same smoke schedule as snack sticks. I think finishing in water would work good also. As for binder, I use two cups soy protein for 20# batch. Hope this helps

Jonathon it sucks that there are issues with some of the new equipment but I know you guys will always stand behind it and make it right with the customers. Never a doubt Waltons would do the right thing.

thanks for the efforts putting this together. Bookmarked for sure

As long as it isn’t a cured ham, you will be fine.

wdaly I am here to report that the sausage turned out wonderful with the wine for the liquid. Margaret made a batch of pascetti & used some of my homemade scetti sauce canned up in the pantry & the Sundried Tomato Italian Sausage deuced up with Redwine, etc. The wine i the sausage was great as I tried a little when she first cooked it up before adding it to the sauce. The flavor was nice, yet distinct. I was worried that the acidity in the wine might mess with the natural hog casings, but there was no problem what so ever. I would strongly urge you to try it out, if you like those flavors like I do.

GYoung those look really good! I am going to have to get some of that mix to try now🍺

John Belvedere Pretty Cool!