Update on the smoker, I can not thank Jeff and his team enough for helping me resolve my issue. The customer service that I recieved from Pro Smoker was over the top to say the least. They got me back smoking in short order, If you are looking for a smoker this one should be at the top of your list. Thanks again Jeff.

It will be just fine, Normally you would get the hide off as soon as possible so the meat will cool faster. I agree skinning it frozen is twice as hard, i would try to thaw it out just a bit, a very sharp knife will help a little

Hello All, I am from Severance Co have been getting tips from meatgistics for a while thought its time to jump in. I have been smoking sticks and jerky for some time and just got a new smoker that i love( PK100). I haven’t tried to many of the seasonings but my first batch of the willies was outstanding i really liked the flavor. Thanks in advance for all the help.!

Jonathon Thanks guys i will try that on the next batch

Thank you, for the tips. Yes i will be using domestic pork fat, I might be a little optomistic I have to get them first, lol I will check out the seasonings you listed

My only thought after speaking with Jeff was that I had it on high, switched it to low for smoking but didn’t give it time to cool the burner before putting dry sawdust on? Just my thoughts im sure they are looking into it

Update on the smoker, I can not thank Jeff and his team enough for helping me resolve my issue. The customer service that I recieved from Pro Smoker was over the top to say the least. They got me back smoking in short order, If you are looking for a smoker this one should be at the top of your list. Thanks again Jeff.

Pro Smoker Service Sent them a email, we’ll see what they say.

Jonathon I did not get it from waltons from a local butcher supply house who sold me the smoker

I do have it inside my shop with the chimney venting outside, I did notice when i set the pan of dust only( a box I have used before) that it produced heavy smoke very fast, it was dry i didn’t wet it down first

Dwight Williams have to figure out how to fit it but if I can ill make sure to put a little water on them to slow it down might help?

Dwight Williams thats all I can think of I had just put in the wood and the smoke was going good same as always… turned to walk away and boooom

johnsbrewhouse i had just closed the bottom one the top was half open

Pk 100 blew up!! Gonna need some parts. Was Cooking some snack sticks had it set to 145 just put saw dust in the bowl, turned to walk away and the door blew open, hinges bent, door latches bent!!haven’t changed anything from the last batchs?? Any help thank you

Thanks for the tip, 20% seems to be the sweet spot. I’m assuming you process it then leave it for 2 months?