Pk 100 smoke quality

[sawhorseray]

C50458, I have had a PK100 for over ten years. Always use chips or small chunks at 625* with no problems.

NEVER A GLITCH FOR ME EITHER, THE PRICE SURE HAS GONE UP, LIKE EVERYTHING ELSE

 

[crash50458]

C50458, I have had a PK100 for over ten years. Always use chips or small chunks at 625* with no problems.

I’m assuming you don’t dampen the chips either? Sounds like my problem is following pro smokers instructions of wetting the sawdust

 

[crash50458]

I’m smoking a chicken today using everybody’s recommendations. I’ll report back with results

 

[crazymoon]

I’m assuming you don’t dampen the chips either? Sounds like my problem is following pro smokers instructions of wetting the sawdust

I never wet but make sure you're on the 625 watt setting and not the 1250 watt . The 1250 watt is way too hot for the pan. My go to pan filler is bags of Smokehouse chips (used to be Luhr Jensen but may have sold the brand).As Ray said go back to 1250 watt when done using your pan.

 

[sawhorseray]

IS THAT A CURED CHICKEN WHERE SODIUM NITRITE WAS USED TO CURE? THE PHRASE "SMOKING" CAN HAVE A LOT OF DIFFERENT MEANINGS. "SMOKING" A YARDBIRD ON A KETTLE OR OFFSET IS A COMPLETELY DIFFERENT GAME THAN SLOW "SMOKING" A CURED BIRD.

 

[crash50458]

I never wet but make sure you're on the 625 watt setting and not the 1250 watt . The 1250 watt is way too hot for the pan. My go to pan filler is bags of Smokehouse chips (used to be Luhr Jensen but may have sold the brand).As Ray said go back to 1250 watt when done using your pan.

I’ve used the 625 watt setting previously and the smoker would never make it to temp. Would preheat smoker to 130, once it got to temp I would put my meat on and the smoking bowl. Would drop to about 100 and never got above 112 in 2 hrs. Outdoor temp was mid 30s

 

[crash50458]

IS THAT A CURED CHICKEN WHERE SODIUM NITRITE WAS USED TO CURE? THE PHRASE "SMOKING" CAN HAVE A LOT OF DIFFERENT MEANINGS. "SMOKING" A YARDBIRD ON A KETTLE OR OFFSET IS A COMPLETELY DIFFERENT GAME THAN SLOW "SMOKING" A CURED BIRD.

Just a whole chicken, no cure. Fresh off my farm. I smoke for 2 hrs at 140 then finish in my pellet grill at 400 degrees

 

[sawhorseray]

I'VE NEVER TRIED ANYTHING LIKE THAT, HOW'D IT WORK OUT? I USUALLY SPIN WHOLE BIRDS ON MY KETTLE OR SMOKE THEM INDIRECT, WORKS FOR ME.

 

[crash50458]

I'VE NEVER TRIED ANYTHING LIKE THAT, HOW'D IT WORK OUT? I USUALLY SPIN WHOLE BIRDS ON MY KETTLE OR SMOKE THEM INDIRECT, WORKS FOR ME.

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It turned out good. Nice smoky flavor with crispy skin and moist meat. I smoked it with a pan of cherry sawdust and I just spritzed the top with water this time like you recommended. I used the 625 watt setting. The smoke still was pretty gray for some reason and the smoker struggled to get over 110 degrees while on that setting. When I took the chicken off I did some experimenting and did a dry bowl of wood chips. Smoked gray for a bit but after 30 mins had a nice blue smoke. I think I will be using the wood chips instead of sawdust from now on