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    2. Woody1551
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    Woody1551

    @Woody1551

    PK100

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    PK100

    Best posts made by Woody1551

    • RE: Pk-100 Bitter Smoke

      Forgot to add vent settings…

      First hour-open vents.
      During smoke, 1/3 open.
      During the last step, closed with no smoke.

      posted in Smoking & Grilling
      W
      Woody1551

    Latest posts made by Woody1551

    • RE: Another Batch of Philly Cheese Steak Brats

      Yum…one of my favorites. Where did you get your casings? Not sure I have ever seen one that long!

      posted in Meat Processing
      W
      Woody1551
    • RE: Pk-100 Bitter Smoke

      Forgot to add vent settings…

      First hour-open vents.
      During smoke, 1/3 open.
      During the last step, closed with no smoke.

      posted in Smoking & Grilling
      W
      Woody1551
    • RE: Pk-100 Bitter Smoke

      So for the queso dip, I may have put it in too early. I mixed all the cold ingredients into a pan (meat was warm) and set the PK at 250 and probably didn’t let it warm up if I remember.

      For the bacon, I did yesterday I prewarmed the PK for about 30 minutes to 150 and then dropped it to 100 before I put bacon in.
      I then put the almost room temperature bacon in with no smoke for 40 minutes.
      I then added a damp 2/3 pan of hickory sawdust from PS Seasoning and bumped up the temperature to 130.
      After 2 hours, the smoke stopped, so I added another pan of sawdust, but this time I did not add any water to the sawdust.
      When that smoke stopped (about 2 more hours) I bumped up the temperature to 170 until IT of 135 (this took about another 1-1/2 hour.

      I tried the bacon after it got to room temperature and fried some and it had that bitter smoke taste. I vacuumed sealed it now and will rest it for 2 days in the fridge and see how it tastes…hoping it will mellow a bit.

      Just wondering what you all with the PK-100 are doing and if you are adding water to sawdust?

      Thanks for all the suggestions so far

      posted in Smoking & Grilling
      W
      Woody1551
    • Pk-100 Bitter Smoke

      Hi guys, new here and also brand new owner of PK-100 3 weeks ago. I haven’t used it much yet, but I have experienced that heavy white bitter smoke twice now with bacon and some queso dip. Just curious how you guys with this smoker are avoiding this? I am using hickory sawdust fro PS. About 2/3 pan full and have done both dry and moist. Anyone have any tips? Have been running at 1250 watts because it is very cold here in Wisconsin.

      posted in Smoking & Grilling
      W
      Woody1551