I am truly touched by the reception of my podcast with Jonathan and Austin. Thanks to all. Not totally sure on how to post and all. I saw a message by Tex77 about the andouille and stuffing it into the casing. I use either the .5 inch or the .75 inch plate to grind the meat. If you perfer you can cube it into 1/4 inch cubes but that takes me for ever. I use larger than normal casing. I think like 42 milimeter casing and a Waltons 11 pound stuffer. I have no problem getting it stuffed and hung. Just working with the temps, smoke schedule, and taking notes to that when I get it right I can duplicate. Boston butt is relatively inexpenssive to experiment with. I’ll get it right one day. Again thanks to all for kind remarks on the podcast.

Thanks for the info Jonathon. I’m not going to let the temp thing stand in my way. I do have the meater thermometer that I purchased from walton’s inc. I’ll just use the app on my iphone and adjust according to the reading of the ambient temp. While doing this I will just have to keep in mind that the temp can vary from what the unit is set on. It’s workable. I don’t want to give up getting a quality smoker just for this problem. I appreciate everyones patience. There may be times that someone is around and I can always ask but knowing what I am up against I can be prepared. Thanks again.

Well I received my PK100 yesterday. I am hel[ping my son move and won’t get to unpack and assemble for a week or 2. I am reading what ever I can from where ever I can to decide what will be the first thing I smoke. Being totally blind and all I chose the PK100. Every where on youtube I read about stick burnters. That isn’t an option for me since I can’t see to control the fire. Most say it’s the only way to go. I will either try pulled pork or brisket first. Can’t wait to contribute to the community.

Green onion sausage. Here in south Louisiana, there is a store that sells a mix for green onion sausage. It calls for 25 pounds of meat but I use a bit more and use the entire pack with 20 pounds of meat. Email me ag [email protected], I can probably send you a pack

. If you want more smoke get one of the amazin pellet smoker. or the firebox that is on Waltons inc. site. I have the masterbuilt 30 inch electric smoker and I also have the masterbuilt smoke generator. The generator is awesome liquid smoke could be changing your final product. The amazin pellet smoker is on the waltons inc site, at least I think it is. Just a metal tray with 3 or 4 troughs for the let pellets to follow. Trying to wait to afford the pk100. That’s my dream smoker.

I decided to change the name I post with. I was able to check in to the online give away last week. Totally ok with everyone knowing I am bling thus the new name no_eyes_processor. Next, snack sticks. I know John rathers a larger diameter snack stick. I rather the 16 mm it’s more like slim jims to me. I use a cabelas electric jerkey gun. Wish waltons inc had something like this but they don’t. The electric gun is able to stuff the smaller diameter snack stick. I also wanted to comment on snack stick curing. I am quite successful using the smaller casing. I start the smoker at around 120 and follow the smoke schedule Austin used in the snack stick youtube video. I keep tabs on mine since they are smaller and cook a bit faster. I use the sure gel and the encapsulated citriaccid. I don’t put a water pan in the smoker since the relative humidity in La. is always about 70 percent or higher. Sausage making and any kind of meat processing is my passion. Really excited about all of this and hope to have this posting thing figured out.

Caught up on reading some of the posts. Burboun is usually my drink of choice. I decided on the pk100 and went to order it. It’s out of stock and won’t be back until January. I waited this long what’s a few more weeks. I figure my first love is smoking and I’ll let the bgqing to others. As said before I totally appreciate everyone helping in the group. This weekend it’s tamales and sausage making. The sausage will be green onion and the second kind will be pickled jalapenos with pepper jack cheese. The second is a big hit with my wife and my nephew. I am also wanting to smoke some chickens for the traditional Christmas Eve gumbo. Any ideas on time and temp? I always seem to take them out way to early and they are ok but could be better. Thanks again to all and here’s to hoping everyone has a Merry Christmas and a Happy New Year.

lkrfletcher I am by no means an expert. I would have bumped the temp on the pk100 to about 225. I’d spray the butts with apple juice after wrapping them in foil. I use the grill eye pro and set a target temp and drink beer or take a long nap. They should eventually be done and the closed foil with the apple juice will keep them from drying out.

I got to make kielbasa today. It went ok. Jonathan told me of a trick to get the pk to the temp I want. Seems if you press both up and down buttons the temp will go to 60. If you hit down arrow you get to 250 You can then count by detgees down to get where you need to go. Totally works if I don’t have anyone to face time or anything. Also, While making the kielbasa I experienced stall out. The internal temp of the kielbasa was around 134 degrees. It stayed there for a few hours. I took the kielbasa out when the internal temp was 147. The casing was hard in some places. I used the grilleye pro and the meater to track the temp. The grilleye read 10 degrees higher than the meater. Can’t tell what the pk100 temp was but the grilleye went back and forth between like 174 and 161. The meater was roughly 10 degrees lower with its readings.

Why not use the gear on the stuffer not for raising and lowering the plunger quickly. Also, the smaller the casing the harder it will be to fill.

I got to make kielbasa today. It went ok. Jonathan told me of a trick to get the pk to the temp I want. Seems if you press both up and down buttons the temp will go to 60. If you hit down arrow you get to 250 You can then count by detgees down to get where you need to go. Totally works if I don’t have anyone to face time or anything. Also, While making the kielbasa I experienced stall out. The internal temp of the kielbasa was around 134 degrees. It stayed there for a few hours. I took the kielbasa out when the internal temp was 147. The casing was hard in some places. I used the grilleye pro and the meater to track the temp. The grilleye read 10 degrees higher than the meater. Can’t tell what the pk100 temp was but the grilleye went back and forth between like 174 and 161. The meater was roughly 10 degrees lower with its readings.

I am truly touched by the reception of my podcast with Jonathan and Austin. Thanks to all. Not totally sure on how to post and all. I saw a message by Tex77 about the andouille and stuffing it into the casing. I use either the .5 inch or the .75 inch plate to grind the meat. If you perfer you can cube it into 1/4 inch cubes but that takes me for ever. I use larger than normal casing. I think like 42 milimeter casing and a Waltons 11 pound stuffer. I have no problem getting it stuffed and hung. Just working with the temps, smoke schedule, and taking notes to that when I get it right I can duplicate. Boston butt is relatively inexpenssive to experiment with. I’ll get it right one day. Again thanks to all for kind remarks on the podcast.

Ok, I purchased the pk100 about 2 months ago. I made bacon and all went well. I attempted traditional andouille today. First I have a meater thermometer. It just stopped working. Tried pairing with other devices and no luck. Not even the light on the meater plus is working. Next I moved on and used a grilleye pro. I inserted a probe on one of the racks and one in a link of andouille. All was well until I got above 130 or 140. The smoker said the temp was 130 132 133 so I wasn’t to concerned. I then tried to go up to 155 and couldn’t get that to happen unless I switched the wattage to 1250. I still havbe the andouille in the smoker as of 8:12 P.M. Product has been in the smoker since about 11:00 A.M. this morning. Just checked the temp with the switch on low and I am around 150, thats what the grilleye says. Not sure where the wattage should be increased from 625 to 1250 degrees. Then there is the andouille, it should be a sort of dry sausage. Mine seems to be moister than it should be. I obviously have a lot of questions about the pk100 and the product I am trying to make. IF there is anyone out there that can help I would totally appreciate it. I do have difficulties using the meatgistics site with screen reading software and braille. I’d really like to get all of this figured out. A phone call, email exchange would be great. That would illeminate the difficulty in posting to meatgistics. Wouldn’t even mind if the emails and questions were posted, just difficult to navigate to post, read posts and respond.

I am ordering the pk100. It is on back order from what I can find on the Waltons Inc. site. I am not sure how to go about ordering it. There is something about whether a lift gate is needed and if it is business or residential. Which options do I select? It is a residential delivery. Which carrier brings it and do they take it off the truck for you or what? Anyone who has ordered or who knows, any info would be totally appreciated. Thanks!! ALso happy new Year to all.I got the pk100 in last week. My son and I assembled and what a nice smoker it is. DIdn’t get to use it because we were moving my son out of his house. REally well built and neat the way the product screens are held. On the youtube video Jonathan mentions not scrubbing the walls. Jonathan do you take the screen holders and clean them or do you just leave it in and clean the drip pan and bottom of the smoker? I can’t wait to rry the pk100 out if it works as good as it is built I will be totally satisfied.

Well I received my PK100 yesterday. I am hel[ping my son move and won’t get to unpack and assemble for a week or 2. I am reading what ever I can from where ever I can to decide what will be the first thing I smoke. Being totally blind and all I chose the PK100. Every where on youtube I read about stick burnters. That isn’t an option for me since I can’t see to control the fire. Most say it’s the only way to go. I will either try pulled pork or brisket first. Can’t wait to contribute to the community.

lkrfletcher I am by no means an expert. I would have bumped the temp on the pk100 to about 225. I’d spray the butts with apple juice after wrapping them in foil. I use the grill eye pro and set a target temp and drink beer or take a long nap. They should eventually be done and the closed foil with the apple juice will keep them from drying out.

Caught up on reading some of the posts. Burboun is usually my drink of choice. I decided on the pk100 and went to order it. It’s out of stock and won’t be back until January. I waited this long what’s a few more weeks. I figure my first love is smoking and I’ll let the bgqing to others. As said before I totally appreciate everyone helping in the group. This weekend it’s tamales and sausage making. The sausage will be green onion and the second kind will be pickled jalapenos with pepper jack cheese. The second is a big hit with my wife and my nephew. I am also wanting to smoke some chickens for the traditional Christmas Eve gumbo. Any ideas on time and temp? I always seem to take them out way to early and they are ok but could be better. Thanks again to all and here’s to hoping everyone has a Merry Christmas and a Happy New Year.

TexLaw So since I’ve never seen, the smoke taste is there, just not the color?

There seems to be a new camp chef that is a vertical smoker. I have read the replies and it seems to me like the pk100 is for me. I like the lower temperature. I will be making my own traditional cajun andouille if I ever get the process correct. Smoke sausage, andouille, snack sticks, ham, jerky and probably smoked chicken from time to time. I like being able to hang sausage and andouille and I also like the fact that the pk100 is what I would consider a premium smoker where the camp chef is considered an economy smoker. Since I can’t see, I much rather low and slow over get it done. That’s why cajun cooking lends itself perfectly to blind people. Chinese cooking as well as others is about cooking fast and usually the faster you cook the hotter the fire. Using an occational finger to check doness is forgiving if the temp is lower. Thanks to all, I do agree with Jonathon. THis is a great group of people. Everyone has been supportive and for that I am very greatful.