PK Grills

RON PARRISH the one I saw was $50

smokinbubba The one I found is 1/3 HP.

smokinbubba What is the HP on that? What is the Model #? I think I found one cheap.

TexLaw I had not heard of that method to clean, I have a friend who was doing a brisket and his bag leaked, his machine looks terrible now, I will tell him to try that trick.

TexLaw One use you may not have thought of is using the Wifi function in cordination with the ice bath method. Let me explain the ice bath method, if you have never used it. Lets say you want to sous vide a pork loin, or really any piece of meat, that needs say a cook of 4 hours. What you can do is put your meat in the container you are going to use, pack it in ice water, then remotely turn on the sous vide, when you are ready for it to start cooking. This is particularly handy during the work week if you don’t or can’t go home for lunch to turn it on and want to eat it for supper.

Jonathon should have some content out soon on using pellet grills for smoking sausage. He will be using a Camp Chef pellet grill, but I would say what will work for one pellet grill should generally work for all pellet grills.

Looking for tips on using my GMG for smoked sausage. These have a minimal setting of 150, which I figure is probably low enough to be ok, though not ideal.

What are people doing with pellet grills for their smoked sausages? I also considered seeing if I could make the Louisiana grills cold smoke box work on my Jim Bowie, as it attaches where the smoke stack attaches. I would think I could figure out a way to get them connected pretty easy as well.

Interested in everyone’s thoughts, and how I can begin making some snack sticks, summer sausage, etc!

Jonathon Cooked at 225. To be fair, I think this may be it, as the ones I cooked on my drum at 300 didn’t have that same issue. I’m going to answer the other questions just to make sure I’m not missing something else somewhere.

I did a 10 lb batch, and used 1 cup of water in it.

I’m not sure on the fat content. It was pork butt, but it was trim that was left from after I trimmed some up for upcoming BBQ Comps. I trim them pretty aggressively for comps, but leave most of the fat cap on. It is mainly the horn muscle, and other muscles around the bone that I’m using.

JoeB That I am not sure on, you would probably have moisture in the bag from the cooking process, so probably yes.

JoeB I’d say no temp surge, as you hold at a certain temp, you aren’t applying a high temp to the exterior of the meat that is in the going to cause a rise in internal temp once pulled. You really don’t need the high temperatures you mention to sous vide pulled pork or brisket. The trick is a low temp 165, hold for 24 hours and it will come out fall apart tender.