Topics created by no_eyes_processor

no_eyes_processor Thanks for the info!

no_eyes_processor First, I recommend you always run at higher wattage. Lower wattage seems to be an option they installed for R&D reasons as far as I can tell? Second, I am guessing your base unit for your Meater + is out of batteries, it does take 1 aa or aaa in the back of the unit. We can talk about this afternoon when we call you?

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.

The better quality the (cover) material the better protection you get. Thus the longer your investment will last.

no_eyes_processor you can go ahead and crank the heat up when doing chicken as it doesn’t need the low-N-slow temp required of other meats as it is already tender. I usually smoke/BBQ chicken pieces around 275-325 and takes about 1-1/2 hrs. Nice and juicy !!

The camp chef that I have will go from 160 to 500 it is a grill more than a smoke house but I love my camp chef I do jerky and other smoke meats in it all the time I live in central ny in the snow belt and I use mine all winter with the insulation blanket and it works just fine there really is no way I think you can compare the two because they are totally different animals

no_eyes_processor Sounds to me like you experienced some fat out, which usually means not enough protein extraction. That would also account for the lack of smoke flavor in my opinion. I think extra time in the smoker would have just made the situation worse as well. But alas, we live and learn from our mistakes so hopefully the next batch will be as good as your first.

Here in Minnesota at 35 to 50 outside I preheat smoker to 225 load sausage and set temp to smoke 170 for 1hr then 180 for 2 hours then 225 till sausage temp hits target After 5 hours if not at 163 inside temp set smoker temp at 275 and have two temp gages on smoker .

no_eyes_processor Yes, it absolutely changes the taste as well as the texture but with the Waltons bold and bloody mary I liked it with more sugar (huge surprise) so that wasn’t an issue. We went over 3 method for marinating the meat and getting it to pick up as much of the solution as possible in this post https://meatgistics.waltonsinc.com/topic/2271/tender-jerky-using-home-equipment Long story short, just letting it sit in the solution overnight isn’t very effective, vac sealing is better and vac sealing and then occasionally massaging the meat through the bag is the most effective way (outside of a vacuum tumbler) to get your meat to pick up the solution.

I’d imagine the second time you had a failure to get a good bind. Was the mixing different or did you use a binder in the 1st and not the second? If you are talking about the sausage falling away from the casing that could also have something to do with casing preparation but I am reading this more as you the sausage was falling apart and not binding to itself.

I also have no problem closing the PK 100 door on a probe wire. The seal is very good. If you were terribly concerned about it, you could run the probe wire through the smoke stack. It is short enough for a long probe wire. However, I just don’t see an issue.

You will love it. It is a good one for sure! - I got no regrets

no_eyes_processor Hey there, Can’t say I have much knowledge with this issue, but did a search on the internet and there are braille outputs that take an input to an led display and converts that to braille

no_eyes_processor I’ve checked this out before and even contacted the manufacturer to see if there is a way to get it to hard reset but there is not, when you turn it off and on the PK will revert to its most recent temperature setting. Wooden dowels are the easiest way to hang in this smokehouse, just make sure it is really well sanded wood with no splinters!

One of the many great things about this community is how many people are willing to help each other. You guys are really the best

You’ll have no trouble at all. I get plenty of smoke flavor from my PK 100. One bowl full makes for some pretty heavy smoke. You might need to stir or tamp down the contents of the bow after a couple hours, but that’s really not a problem at all. Do use sawdust. Don’t use chips or pellets. I know everyone says to wet the sawdust, but I haven’t seen that make any difference at all, so I don’t bother with it anymore.

twilliams Yes, no_eyes_processor not only has an awesome sense of humor but he keeps at it and churns out good stuff!

PapaSop After seeing your resent post that answers my question exactly. Nice Work. Thanks Again

Yes I use a vacmaster chamber for almost all my SV it works great hardly ever floats

no_eyes_processor " I’d love to say I eyed it up but being blind that doesn’t work. I am impressed with the way it came out." Thank you, I needed that this morning, I practically cried I laughed so hard! Good job man, that sounds awesome. How was the full bag of Cajun to 25 lb of meat? I made some Cajun recently at the normal ratio and even though I added cheese I wanted more of a cajun flavor. Now, that might be because I also made our NEw Jambalaya Brat and those things are crazy! The Jambalaya seasoning will be available soon, they are CRAZY and I can’t wait to see what people do with them. The instructions call for cured ham to be added to the grind, rice that has been cooked in chicken stock and seafood and or chicken with Pork as the main portion of the meat block. They are awesome!

Cold smokers rule. Use them on old dead Masterbuilt smokers you can get in an online auction for pennies!

no_eyes_processor That is an awesome new name! You have done a lot of impressive stuff and kept pushing and trying new things and that is great, we are happy to have everyone on this board but you might have the best “story” of anyone I know of!