So all are now vac sealed and ended up with 26 bags with 8x6" stick each (8x10" bags) and 3 bags of shorties (6x10" bags). Also got two pint bags full of end and curve/hanging cuts that are snacks for next day or so. Seems 42" hanging sticks work well in the PK100 with minimal loss for 6" sticks.
Since twilliams asked here are side by sides of the Pitts & Spitts 1250 and Pro Smoker PK100 batches:
1250 left, PK100 right:
So to start:
Smoke on the PK100 batch is numerous time stronger. I did run a mostly full pan of mixed hardwood so was certainly heavy on the smoke by design. P&S used Lumberjack Comp Blend pellets. Beyond that they both taste amazing. I did label the batches so will be curious over next weeks or so how much of a difference I can tell (if any).
This Habanero BBQ w Hot Pepper Cheese is AMAZING. Though have to say I can’t even tell the cheese is pepper cheese as the Habanero BBQ is pretty strong and overpowering (in a good way). Cheese adds a nice creaminess but not a lot of flavor here. Heat is pretty mild (medium depending who you are I’d say) but there, and sweet is pretty strong. Really nice balance and hard to stop eating them. Advice is if you avoided based on “Habanero” don’t worry - heat is like ballpark nacho slices.
Just because I like pics and took them, here is the bagging and post chamber seal: