Fractured Fitness PK100 Team Blue Michigan Sous Vide Dry Cured Sausage
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.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
Fractured Fitness Yup, 3-2-1 with the PK is the way to go. With mine it always ends up being 3-2-0.75 of an hour. I get nervous that the last hour is going to dry it all out too much!