PK 100 Temps
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I recently pulled the trigger on a PK 100 Smoker to upgrade from my 40" Smoke Hollow. After the initial seasoning of the smoker I used it for the first time to smoke ribs but struggled badly. I preheated to 180 degrees (@625 watt setting) which took considerably longer than I was accustomed to. The problem however came when I put the chip pan of moistened sawdust/chips on the heating coil to begin the smoke process. My internal temp began to descend for the next 1/2 hr or so bottoming out at around 120 degrees. Through the smoke cycle the temp increased a few degrees but never came close to fully recovering until I removed the pan from the burner a couple hours later. Is this normal or am I doing something wrong?
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I know the manual mentions using the 625 W setting for smoking, but I’ve not found that practical at all (and others have commented the same way) unless I was at much lower temperatures (at or below that 120F you were talking about. I pretty much keep it on the 1250 W setting.
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I recently pulled the trigger on a PK 100 Smoker to upgrade from my 40" Smoke Hollow. After the initial seasoning of the smoker I used it for the first time to smoke ribs but struggled badly. I preheated to 180 degrees (@625 watt setting) which took considerably longer than I was accustomed to. The problem however came when I put the chip pan of moistened sawdust/chips on the heating coil to begin the smoke process. My internal temp began to descend for the next 1/2 hr or so bottoming out at around 120 degrees. Through the smoke cycle the temp increased a few degrees but never came close to fully recovering until I removed the pan from the burner a couple hours later. Is this normal or am I doing something wrong?
bpschuebel I have been using the pk 100 for 7 years now the best way I found to achieve temp control at the smoke cycle is to. Start your smoke at 1250 watts then when you have good smoke lower it back down to hold your smoke cycle also make sure you run a drying cycle for good smoke penetration I start at 100 for drying then up it to 150 for smoke with dampers at 2/3 on top and 1/4 on bottom also I found that dry sawdust works best if you want more moisture add a pan of water after the smoke cycle.
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bpschuebel I am 100% with TexLaw that 625 Watt setting never gets used on ours. I actually would prefer it if they stopped making it with that just because it seems to cause problems for most people.
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I am also very close to pulling the trigger on the PK100. Looking for thoughts and feedback. This is a large ticket item for me. Also have seen both pellet and sawdust on reviews - thoughts?
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lkrfletcher Don’t use pellets on the PK100, we had a customer blow the door off of his unit. It has something to do with the pressure build-up (obviously) and dust/chips are what it is designed for. PK100 Anyone with one have any suggestions/opinions for them?
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I don’t have much bad to say about the PK 100 at all. I like mine quite a bit. It takes a little longer to heat up that I might like, but fixing that would make the element get so hot that other bad things would happen, so I don’t mind.
Definitely stick with sawdust. The bowl that comes with the smoker doesn’t look like much, but a full bowl will get you more smoke flavor than you might think. I do find that it’s a good idea to go shake up that bowl after 2-3 hours (bring your best oven mitt, because that bowl will be HOT).
If you keep it outside, you will want a cover. The smokestack does not close all the way, so you want something to keep moisture and other what-not out. A couple of us used the plastic bag wrapped around it when it was shipped, and that worked fine for me until the custom cover I ordered came in. Check out this thread to see more about covers: https://meatgistics.waltonsinc.com/topic/2278/pk-100-cover?_=1597878343980
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Im probably a day late and a dollar short, however i have found that too much water mixed with the sawdust does create some havoc. Use just enough to get it slightly damp. Put a little water in, mix with hand while gently massaging it into wood. Add a little water at a time until desired dampness.
With anything, practice makes perfection.
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Im probably a day late and a dollar short, however i have found that too much water mixed with the sawdust does create some havoc. Use just enough to get it slightly damp. Put a little water in, mix with hand while gently massaging it into wood. Add a little water at a time until desired dampness.
With anything, practice makes perfection.
twilliams I haven’t found that the water really does much at all. It may make things a little slower to start, but it all dries out quickly. I’ve quit messing with water at all, and I’ve noticed no real difference in how things run at all.
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Some great info in this thread. Another question about the pk100. Even covered do you think it would hold up outdoors? We get very hot summer days and very cold snowy days in Colorado. Just not sure I can get it in and out of the shed. Thoughts?
Life is a Garden - Dig it.
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Some great info in this thread. Another question about the pk100. Even covered do you think it would hold up outdoors? We get very hot summer days and very cold snowy days in Colorado. Just not sure I can get it in and out of the shed. Thoughts?
lkrfletcher I’m not worried about the heat, here. I don’t know that the cold would be a problem. What you really have to worry about it water getting into the electronics. I got a very good cover for it, though.
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When you leave the temperature on 1250 for smoking do you wet the sawdust, and does one pan last long enough or do you have to refill?
jim volk yes you want it damp but not super wet, the amount or refills depends on how strong a smoke flavor you want. But typically meat only takes on a certain amount of smoke. Too much and it can start to taste bitter
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When you leave the temperature on 1250 for smoking do you wet the sawdust, and does one pan last long enough or do you have to refill?
jim volk A full bowl goes a long way. The most I’ve ever used is a nearly full bowl that I’ve gone back and added a handful or two later on in the cook, and that was a very smoky product.
As twilliams mentioned, you can have too much smoke on your product. Even if it’s not bitter, the smoke can overwhelm. There have been times I am glad I didn’t use a full bowl in the first place.
If you don’t see anything coming out of your stack, you can go shake up or stir up the bowl. The stuff in the center doesn’t burn up so much. In fact, if you’re going to be around during the cook, you’re probably better off starting with a bowl that’s half or maybe 3/4 full and then adding more later on if you want to.
Again, keep in mind that the bowl gets HOT!
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