Pro Max 100S Smokehouse Review & Walkaround
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- Опубліковано 30 жов 2023
- Pro Max 100S Smokehouse Review & Walkaround
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Rus needs a crown because, henceforth he shall be addressed as, "The Sausage King." Very cool smoker Rus! Can't wait to see what goodness comes from that beast!
Haha Greg! Thanks, I can't wait to put it to work! Cheers brother!
Looking forward to see what all you do with it. Great looking smoker.
Thank you Gary! I can't wait to get started using it!
Pretty sweet, Rus! Great review, it looks like something that will pretty much last forever! Can't wait to see your cooks on it!👍
Thanks for checking it out Kevin!
Great walkthrough and information 👍
Thanks JD, I appreciate you stopping by!
I want that smoker! Man I could bring my sausage game up with that thing! Congratulations Rus!
It is a great smokehouse and perfect for sausage and other things that require lower stable temps.
Awesome review Rus! This is definitely a nice smoker! Very informative and can't wait to see some cooks. Cheers 🍻
Thanks, I appreciate you checking it out! Cheers!
Really nice Rus that looks amazing thank you for sharing
Thanks Sheena! I appreciate you watching!
Very impressive units. Cheers, Rus! 👍🏻👍🏻✌️
Many thanks!
A fella could go in the jerky making business with this rig. Nice review Rus!
Absolutely John! Hey brother, thanks for checking the video out!
Great review Rus!!! I absolutely love my new Pro Max and I can't wait to see what you cook in this Smokehouse!!! I honestly think this is the best electric smoker available for the residential market!!! I am so excited that now I can do double the batches 1 on the Pro Max and 1 on the PK 100, I think I am going to have to get bigger britches!!! hahahaha
Thanks Jeff! Man I loved your review. You have the best productions out there! Yeah, I wanted a smokehouse to do sausage for years, and now I have two of them haha! Patience is a virtue they say haha. One will stay in Mobile and this one here in Biloxi. Got it covered now!
@@SmokyRibsBBQ heck ya bro, having 2 now means I can make bigger batches!!! I honestly just love the simple use and now having the wifi means we can monitor them without having to open it up!!!!
Exactly
Rus,
I'm not familiar with that company (other than what you've told me) but man it sure looks pretty and well made! Looking forward to seeing what it can do!
Pro Smoker is up in Jeff's neck of the woods, and have been putting out quality smokehouses since 1977. Excellent build quality and I know first hand the awesome sausage and other things it can put out. Thanks Justin, I appreciate you watching!
That's a nice looking smoker. Can't wait for you to do a few things on it. Not a sausage maker myself but I enjoy watching it being made.
It has some really nice upgrades from the original PK 100 and I think it looks pretty sharp as well Troy. I have some videos coming out soon using it. Thanks for checking it out Troy!
Heck yes Rus !I can see tons of sausage coming out of this bad boy ! Looking forward to seeing it in use on some sausage!
For sure Kent! Thanks for checking it out!
i did research on tons of smokers but seems so many are effected to much by rain, cold, etc. so i just go to my local bbq places, lol. love your videos, keep’em comin’ 😊
I keep these type of smokers in the garage where they are protected from the elements. Thanks for watching Gail
Looking forward to cooks!! May need to upgrade from the pk100 myself
Awesome! Coming very soon! I have a link in the video description if you want to look at the new models. Thanks for watching!
Would love to see a brisket on that. The cost of meat now days is insane. At least for me. Better yet a nice thick prime rib for the holidays would be an interesting cook. I don’t know if you could do it right on this smoker though. Either way the smoker looks very nice. You did another good review and look forward to any future cooks.
I may do BBQ at some point with this smokehouse, but I'm definitely pumping out some sausage, jerky, and bacon. Can't wait to get started!
Can't wait this is the smoker of my sausage making dreams
I’m so stoked! Can’t wait for the first round of sausage here in another week or two
That sure is a nice unit for your sausage habit Rus! A Cadillac for sure! Great review Bud!!
I love it Rob! Great upgrades from the original PK 100. Thanks for watching Rob!
Great Review.
Thanks, I appreciate it
Fantastic walkthrough of all the features, Rus. Can't wait to see what you think of all the upgrades, those snack stick and jerky flavors sound incredible!
Thanks so much! I absolutely love the upgrades and can’t wait to put it to work!
right down the road in Iron Ridge Wisco
Yep! We've been here for over 45 years
@@Pro-smoker i hung the drywall upstairs in your new part
Can't wait for sausage!
Me too!
Love this cooker, Rus! Congratulations and I’m really looking forward to seeing you use it!
Thanks Mike! Can't wait to get busy with my plans! Cheers!
Rus - could this be used as a food warmer/holding cabinet for over night resting of brisket or ribs? Can you use the heating element without smoke?
Thanks for the great content !
Absolutely! We have been using the PK 100 as a holding oven for the past 3 years when doing briskets and such. You can use this with or without smoke on both the smoke setting or the cook setting. It makes a great outdoor oven as well.
Good video Rus you should get on that tv. Show where you sell things. ,, Like Mike Roe started out doing lol. THANK YOU FRANK FROM MONTANA....
Thanks for watching Frank! Always appreciated!
Russ, can you use regular pellets or does it have to be the saw dust. If just saw dust where can you get that from. Im thinking bout bite n the bullet and buy it
You can use sawdust or small wood chips, but I highly recommend sawdust. It works great. No pellets. You will love it, and especially when you taste that smoke on sausage, bacon, beef jerky etc. Pro Smoker has sawdust. They offer multiple flavors.
Rus. Great job on this pit. I'm figuring on some amazing smoked brother. Nice work!
Thanks Tommy! Can't wait to put it to work!
Looks like a great unit. With a temp range of 80 - 300 would you do briskets or pork butts in it? With the cart seems like a decent height for those of us who don't like to bend over much.. At 1400 watts I'd be interested in electric cost for say 4 - 6 hours.
Yeah it’s an awesome unit! The top wattage on the original PK 100 was 1250 and I have never noticed a substantial increase in my power bill. In all honesty, a bag of charcoal probably cost you more. If you are smoking in the smoke setting the wattage is cut in half. It only uses half of the burner at that setting. I would think an average electric stove / oven would use way more since it has many more burners
I think all these smokers. Depends on what you want. For great BBQ. All you need is wood and meat and seasoning. I cooked in a inground pit made with cylinder blocks and a Weber. It all taste the same. I have a problem with consistency. I cannot get the same results all the time. You show me a cooker that gets the same results all the time and I’m buying!!!!
These smokehouses are primarily for sausage, Jerky, and bacon. You can cold smoke at 80 degrees, you can smoke beef sticks that require incremental temperature increases starting low like 130 degrees and the same for really any style of sausage but it can also be used to BBQ, but I have other pits for that. My Ole Hickory produces fantastic BBQ and it’s very consistent. Could be the reason that its the smoker of choice for many BBQ restaurants across the globe.
So Jelly, geez your toy collection just keeps on growing very nice, great reviews Rus waiting
Can't have enough man toys Lance haha. Thanks for watching!
nice smoker. little pricy. but its a sweet rig..
Yes it is. Unfortunately everyone everywhere is having to raise prices. It's the world we are now living in, but luckily Pro Smoker offers a less expensive version of this smoker plus financing.
chicken liver and intestines tasty for me Sir
Well ok then
I've been subscribe to you for years and this is the second video from you that I've seen in years. What's wrong with UA-cam?
BTW, where is this smoker manufactured? If it's China, then it's an instant no-buy.
I put out videos almost weekly, so obviously UA-cam isn't recommending my videos like they once did. Their algorithm is definitely broke or something. Pro Smoker has been in business since 1977 and their smokers are built in Wisconsin, USA. Iron Ridge Wisconsin to be exact. Their smokers are top notch quality.
@@SmokyRibsBBQ Thanks!
Rus, I have a question. Have you smoked chicken breasts on this smoker?
No, I have only done sausage but chicken breast could easily be smoked with it.
@@SmokyRibsBBQ ok, thank you the reason why I ask is that I have the LSG 20x42 and it’s seems every time I smoke chicken breast they get a hard or rubbery skin. I was told to use a water pan it helped a little but I wanted to see if smoking in this pro smoker would solve this issue and if so would it make sense to buy it. I don’t plan on making sausage. Or should I just keep using the LSG and try different techniques?
@bobby2131 If it were me, I would work on technique. I would put the breast in the refrigerator to get rid of as much moisture as I could along with a dry brine overnight. The salt will help pull out even more moisture. Then I would probably cook at a bit higher temperature until the breast hit my target temperature of 160F. The carry over heat should get them to 165F. I would smoke them at 300F
@@SmokyRibsBBQ ok thank you RUS!!!!
@bobby2131 Anytime
That’s definitely a good looking sausage, bologna, bacon or cheese smoker.
Yes sir, I’ll be putting it to use soon.
Hey Rus. Followed your channel forever and love your videos, but damn everything you review lately is high dollar equipment. For $3500 that thing better wash the dishes when you’re done too.
Well, all I can say is everything has went sky high as you know. That’s why I mentioned the Pro Classic which is basically the same smoker as this Pro Max but without all the upgrades and it sells for much less. Thanks for watching
@@SmokyRibsBBQ yeah I’m just giving you a hard time cause I’m jealous lol. I’m just starting my venture into sausage making. Got a grinder and a stuffer. So far only made Boudin. Some smoked beef/jalapeño cheese sausage is next. I really could use a dedicated sausage smoker but outta my ballpark for sure.
I understand completely. If you ever find yourself able to get one, you definitely will love it. We also use these Pro Smokers as holding ovens and as an outdoor oven. Did you say boudin? Oh man, I need to make another batch soon!
@@SmokyRibsBBQ yeah I said boudin. Did it 3 ways. All the links are long gone but I’ve got about a dozen frozen boudin balls left. Can’t remember where I got the idea from lol.
Looks like a great bit of kit Rus. The only criticism is the top vent looks like it's a little poorly finished. That said its probably how the camera picks it up.
Looking forward to seeing it in action 👍🏻
I noticed that in the video footage as well. It has a nice smooth finish. I don't know why it looks like it has jagged edges in the video. Looks like it was cut out using a hacksaw, but looking at it with your eyes and running your fingers over the openings, it completely smooth and polished. I normally shoot with my better cameras, but it was easier being by myself to just use my phone for some of those shots. Strange for sure. Thanks for watching!