Agree with the others, it looks great.
I prefer to take jerky out a little early since you can always air dry it at room temperature if it needs to be a little drier.
On the other hand, once it is crispy-crittered, there is no going back.
Can someone point me in the direction of finding the internal dimensions of the current model PK100 smoker? I see the external dimensions on the website and it looks like the width and depth should be close to the 17x18 Inch rack size, but I see no mention of the internal ceiling to floor, distance between the ceiling and the bottom catch tray, and the distance between shelves.
I currently have a Cookshack smoker I bought in 2006 and usually do 4 butts at a time for small catering events and family gatherings. I am looking for a larger Cookshack type smoker that I can hang summer sausage in during deer season. I would like to do the 20 inch length casings and hang them from the top shelf like I have seen others do on this f***m.
“Red line” distance is 29 3/8 inches and the “green line” distance is 34 inches.
Thank You, that is quite a good amount of room to hang sausages. I believe it is now the front runner on my list.
Just found this video where Waltons goes over all the specs
ButcherBrown Hanging sausage is no problem in the PK 100.
You will love it!
How do briskets and ribs turn out in the PK100? This is what I would use it for most of the time outside of sausage making.