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    2. ButcherBrown
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    ButcherBrown

    @ButcherBrown

    PK100

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    PK100

    Best posts made by ButcherBrown

    • PK 100 Smoked Meats

      I am really considering the PK 100 for making summer sausages. I used my analog cookshack this weekend with pretty good results but it did not want to produce much smoke at 125-145 degrees. I used 2oz of wood chunks. It kept the temps just right (I use a Thermoworks ThermaQ with grate clips attached to the casing ends).

      #1, Do the sawdust smokers work better at 125-145 at producing smoke than chunk burners? I know that once I hit 175 degrees on the cookshack, it rolls smoke out of the blow hole for 10-12 hours.

      #2, How well does the PK 100 do at smoking briskets and ribs? This will be the other use I will use it for monthly. My cookshack only has 14x14 shelve and I would like to do ribs whole and brisket whole if possible.

      #3, What is the downside to the smoker only going to 250 degrees and not to 325 or so. I have only used my cookshack to do pork butts and I just use 225 for them. I sold my 36" offset and not looking for a stick burner.

      Does anyone have pics of the PK with ribs/ briskets loaded and finished products?

      I just don’t see much info the the PK around the web like other smokers out there.

      posted in Smoking & Grilling
      B
      ButcherBrown

    Latest posts made by ButcherBrown

    • RE: Pk 100 blew up

      I wonder if these type of cookers would benefit from a pressure relief valve or if it is not common enough to worry about.

      posted in URGENT 911
      B
      ButcherBrown
    • RE: sous vide

      I used my Anova with the 2.4x12 pre shrunk casings last weekend and sous vide them when they hit 120 degrees. I added them straight to the meat lug water bath that was set at 175 degrees. The water started to yellow a bit and I saw some oil particles in the water. The Anova shut down and started beeping about 20 minutes in and then shut off. I had to take the cover off and there was a piece of meat that was wrapped around the temp probe (I believe) and once I removed it I was back up and running.

      Next batch I will do the 2.9X20 pre shrunk casings and I will use my 6"x50’ rolls just to size and vac seal them before adding them to the water bath.

      posted in Smoking & Grilling
      B
      ButcherBrown
    • PK 100 Smoked Meats

      I am really considering the PK 100 for making summer sausages. I used my analog cookshack this weekend with pretty good results but it did not want to produce much smoke at 125-145 degrees. I used 2oz of wood chunks. It kept the temps just right (I use a Thermoworks ThermaQ with grate clips attached to the casing ends).

      #1, Do the sawdust smokers work better at 125-145 at producing smoke than chunk burners? I know that once I hit 175 degrees on the cookshack, it rolls smoke out of the blow hole for 10-12 hours.

      #2, How well does the PK 100 do at smoking briskets and ribs? This will be the other use I will use it for monthly. My cookshack only has 14x14 shelve and I would like to do ribs whole and brisket whole if possible.

      #3, What is the downside to the smoker only going to 250 degrees and not to 325 or so. I have only used my cookshack to do pork butts and I just use 225 for them. I sold my 36" offset and not looking for a stick burner.

      Does anyone have pics of the PK with ribs/ briskets loaded and finished products?

      I just don’t see much info the the PK around the web like other smokers out there.

      posted in Smoking & Grilling
      B
      ButcherBrown
    • RE: PK100 Internal Dimensions

      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.

      posted in Smoking & Grilling
      B
      ButcherBrown
    • RE: PK100 Internal Dimensions

      https://youtu.be/r0soB5ZlztU

      Just found this video where Waltons goes over all the specs 🙈

      posted in Smoking & Grilling
      B
      ButcherBrown
    • RE: PK100 Internal Dimensions

      Thank You, that is quite a good amount of room to hang sausages. I believe it is now the front runner on my list.

      posted in Smoking & Grilling
      B
      ButcherBrown
    • PK100 Internal Dimensions

      PK-100SS-Home-Smoker_Open-Door.jpg

      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.

      posted in Smoking & Grilling
      B
      ButcherBrown
    • RE: Dehydrated Jalapeno Flakes

      I might have to give the red pepper flakes a try on the next batch!!

      posted in Meat Processing
      B
      ButcherBrown
    • Dehydrated Jalapeno Flakes

      I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all or do you put mostly just flakes?

      posted in Meat Processing
      B
      ButcherBrown