• Regular Contributors Power User

    I was on the Pro Smoker web site looking at their product specs. I noticed that the product capacity of this smoker seemed overly optimistic to me. Aside from that, it looks like a solid, well built smoker.

    Has anyone actually tested their PK-100 with 100 lbs of summer sausage or any of the other listed product capacities?

    Two things:

    1. It doesn’t appear their is enough physical space to put that much product in the smoker. 2) With a 1250 watt element, it doesn’t appear you would have adequate power to bring that much product up to temperature.
      PK-100.jpg
  • Team Blue PK100

    processhead I have owned the PK-100 for about a year now and am very happy with it. However, I have not tried to load it nearly as heavy as stated and never plan to. I completely agree that the stated max capacity is overly optimistic and would result in reduced smoke/meat quality. This is only my opinion, but I can say that much meat would be a very tight fit!

  • Team Blue Admin Walton's Employee Power User

    processhead No, I have never done 100 lb in it. I can say after loading it with 25 lb of the 2.9" X 24" casings (or whatever the biggest is) I believe it is possible but it is going to be very crowded in there for sure. Also, you might be able to get more than one row of the shorter in there.

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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.

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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!

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