Forgot to add vent settings…

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

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

Forgot to add vent settings…

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

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.