circlestaxidermy We have https://meatgistics.waltons.com/category/16/how-to-make-meat-recipes that has recipes and processes for most thing, and https://meatgistics.waltons.com/category/37/meatgistics-university for more in-depth information on each product.
Pk 100 blew up
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Pk 100 blew up!! Gonna need some parts. Was Cooking some snack sticks had it set to 145 just put saw dust in the bowl, turned to walk away and the door blew open, hinges bent, door latches bent!!haven’t changed anything from the last batchs?? Any help thank you
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Whoa…
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Wow, glad no one was hurt. That must have been some kind of sawdust!!
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I had an electric smoker do it twice. I was using Whiskey barrel chipps both times. I figured gas build up from the wood chips.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
That’s a lot of pressure. I see the frame is bent too. Was you vent open?
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johnsbrewhouse i had just closed the bottom one the top was half open
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Dwight Williams thats all I can think of I had just put in the wood and the smoke was going good same as always… turned to walk away and boooom
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Phantom , I bought a Pit Boss Platinum Brunswick pellet smoker this January so far I am loving it. Doing boston butts today. Pellets are really dry and don’t think that will happen again. Wood chips and saw dust do put off a gas. It was popular during WWII to heat wood and run trucks off the gases.
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Dwight Williams have to figure out how to fit it but if I can ill make sure to put a little water on them to slow it down might help?
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The problem may be they have too much moisture in them. Dry wood doesn’t give off as much gasses or smoke.
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Phantom You were using dust and not pellets? If you bought this from us please send those images and an explanation to [email protected] I am going to guess that their was something with the wood source but I have added saoked wood chips all the time to ours. Vents shouldn’t have made enough of a difference. If you didnt buy this from Waltons you will want to contact whoever you bought it from ASAP.
On a personal note thank god you are okay. That must have been incredibly scary!
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Dwight Williams alcohol will soak into the wood and there in lies a problem with heat applied to the wood
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Oh yeah!
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Phantom yes you want your sawdust damp so its not so volatile. Also you dont want your bottom vent closed. Bottom and top should be partially open while smoking. Needs circulation and now obviously pressure release. However, if you literally just put a fresh pan of dust on and closed the door it should not have reacted that quickly. Im assuming you had the smoker outside when this happened not inside like the photo appears. And again, im assuming you used strictly saw dust and not pellets.
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I do have it inside my shop with the chimney venting outside, I did notice when i set the pan of dust only( a box I have used before) that it produced heavy smoke very fast, it was dry i didn’t wet it down first
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Using a pan of chips or sawdust seems like it should be a pretty simple way to generate smoke, but there can be some inconsistency in the burn rate. Back when I was doing it that way, I noticed a lot of variation in the burn rate of different types of wood under different smoking conditions, although I never had an explosion.
If you get too much sawdust burning I can see where you could get a lot of volatile vapors building up in the box. I agree with twilliams, it would be best to wet down the chips or sawdust to control the burn rate. -
Phantom Just so this doesn’t get lost, if you did purchase from us please contact customer service at 800-835-2832 as soon as you are able to. You could also email them at [email protected]
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Jonathon I did not get it from waltons from a local butcher supply house who sold me the smoker
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What does the manufacturer, Pro-Smoker, say about Dry vs Damp saw dust?
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steve4102 damp, says it right in the instructions and recipe books
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