• Team Blue Admin Walton's Employee Power User

    Asking anyone (@parksider twilliams (though I know you have the ss) Derek_D and I am sure plenty of other people who have the PK, do you ever use the low wattage feature when smoking? The instructions actually do say to go to low wattage during smoking and then up to full when cooking. I don’t believe I have ever done this and I have always gotten around 3 hours of solid smoke. Please let me know!

  • Power User PK100 Regular Contributors Team Grey

    Jonathon i believe i recall someone saying that on low wattage the smoke burner only gets the inside coils hot. High wattage the entire coil gets red hot. My SS must be a low wattage since the coil does not get entirely red. Makes sense since i have the extra u shaped coil to cook.

  • Team Blue Admin Walton's Employee Power User

    twilliams Yes, it says low wattage is only the inside coil and we had someone contact our customer service saying that it does not get hot enough to really create much smoke. I’ve just never thought to try it. Looks like I have a test to run, now I just need something to smoke…

  • Power User PK100 Regular Contributors Team Grey

    Jonathon so are you saying that you use high watts the entire time? And your cooking schedule doesnt get accelerated? I know the smoking instructions differ from Prosmoker compared to yours. They say to do 100° for 1 hour vents wide open, then 125° with smoke for 5 hours vents partially closed, then 170° til IT is 156°

    You guys recommend 125° vents open for 1 hour, then 140° start smoke vents partially closed for 1 hour, then 155° 2 hours, then 170° til IT is 160°.

    This smoke schedule is for snack sticks and i have tried both and seem to get the same results.

    Also guessing depending on how wet or dry the saw dust is depends on length of life you get out of it. It appears you get more smoke being dry vs. damp

  • Team Blue Admin Walton's Employee Power User

    twilliams There was a test (not by us) on soaking woodchips that showed it didn’t extend the time of smoke. It seems like one of those tests that might be technically true but in practice isn’t to me so I still soak mine.

    I have never used the low wattage period. Ours is easily able to maintain the 120 on the higher wattage.

  • Team Blue PK100 Power User

    I’m not a fan of wet wood for smoking, I like a heavier smoke and I also tend to keep the top vent more open and control air flow with the bottom. More air=more smoke. I do like running it on the high wattage, again more smoke. But keep in mind I only smoke in the smoker for short time until I get the color I want (generally 4 hours or less- that’s when meat is typically done taking smoke) then into the water bath to finish cooking.

Suggested Topics

  • 7
  • 7
  • 2
  • 6
  • 5

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics