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.

. 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.

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 gerygaubert@cox.net, I can probably send you a pack

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 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.

I took the opportunity to checkout some reviews and info online about the camp chef smoker that Jonathon mentioned in new products. Seems ok but the differences that stuck out to me is that the camp chef starts at 150 degrees. It does however go up to 350 degrees where the pk stopf at I think 250. The camp chef is not insolated and isn’t stainless steel where the pk is. The use of pellets seems to be easier that the extra fine wood chips and the wifi option on the camp chef is a great idea. Tottom line you have to decide if the camp chef or the pk 100 will meet your specific needs. I for 1 am more unsure as to what I really want to do. At a third of the price I just don’t know. I wish I were like Jonathon and could test both. I’ve been wanting the pk100 for as long as I have been shopping with Walton’s inc.

Got a few comments back on andouille. The first batch I made a few weeks was great. I gave it a shot yesterday. Since I am blind I didn’t know but my wife told me that the andouille wasn’t dark ibn color like the successful one was. This batch didn’t dry out, they stayed soft and there was a large amount of grease on the outsides. I used oak, pecan, and hickory and they really didn’t pick up the smoke taste that well. I misread an email that was sent and didn’t get them to 153 degrees as was suggested in the email. I can’t help but wonder if the extra time and heat wouldn’t fix the problems I had. Maybe I rushed things. Good thing is that it was from some pork that I got for .99 cents a pound. SO nothing but time and wood chips was wasted. I used the grill eye pro to keep track of the temp as I did before. I am learning that you shouldn’t try smoking projects when you are limited on time. I’m also going to purchase the pk100, probably before the week ends.

I smoked andouille Sunday. I used beef middle casing. THe temp was in the 60’s and it was raining. I used sure gel and the amount of water that is used in snack sticks. I started at 120 degrees and went up 10 degrees each hour. I got the internal temp up to 132 and had the temp of the master built smoker at like 180. I waited for over an hour and the temp wouldn’t rise. I took the andouille links out after about 6 hours in the smoker and finished in the oven because the middle of the sausage didn’t seem done enough and my wife said the color wasn’t dark enough. They didn’t look the same as a successful batch I did a few weeks ago. Any ideas on what could have happened?

I viewed the video on youtube for tinder jerky. I noticed that sugar was used to make the jerky tinder. It seems like a lot of sugar. Won’t that change the tasee of the final product? Also, Jonathon says to use a tumbler. I don’t have one so I was thinking about putting the jerky in a vacuum bag over night. Will this help? Just a note, I don’t care how jerky is, tough or not. My wife and others rather it not be tough.