ButcherBrown In my opinion the PK100 is about as good as it is possible to get with this size smoker, I have done hams and bacon, ribs and pork butts in it and it the color and smoke flavor are on the same level as the big commercial smokehouse. Now, it is not without issues, the price is pretty high and you can only use sawdust in it but that’s about it, other than that the insulation is amazing, the heat wave is very reasonable compare to other smokers and the vents system adds some good versatlity. Also, we never use the lower watt setting.
How do I get started learning how to smoke foods?
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looking for advice and guidance. I have never smoked foods before and want to learn what is better cold smoking or smoking with a hot fire? I have no equipment yet so recommendations very welcomed for that. This would be a very part-time thing and primarily smoking linked sausages and some chicken occasionally.
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you can start by watching the video’s on things that you are interested in from mejistics or any of the chat subjects
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
I’d start with videos here for sausage. For smoking brisket, chicken, ribs, etc there is a plethora of videos on youtube from backyard cooks to pros. Also get some cookbooks and get to reading.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
wmjacksoniii Here is the deal. We learn from experience and reading/ talking w/those that have walked the walk. Buy this book and it will give most answers to your questions. Home Production of Quality Meats and Sausages Paperback
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wmjacksoniii Is there one specific thing you are looking to learn about? Cured sausage and smoked brisket have very very little to do with each other, other than they both are smoked. I’d start at Meatgistics university we tried to break down meat processing into a few categories and then gave some introductory “course classes” on it. We did them in the 101, 102, 103, etc., style to try to go over basics first. Let us know if there is something you are looking for that isn’t there.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Jonathon There is just no trade off for time invested… The more you know the luckier you get
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