IS THIS A PK100?

[Willy from Dakota]

also, if it needs parts. i talked directly with the PK Smoker people and they are really good to work with. i replaced my digital temperature unit and went over the programing of it with them over the phone. good people.

[Jonathon]

Willy from Dakota Thanks for the information! I’d say anyone who owns that would be a good addition to the PK100 group since there seems to be a lot of cross over.

[Willy from Dakota]

Also, your Walton’s protocol for making bacon and my Cabela’s PK 100 clone has really taken my bacon making to the next level. (not even to mention your cures!).
i’ve got friends standing in line waiting for the next 30 lbs to be cured, smoked, sliced, and packaged.

Keep up the great videos!
Stay safe all.

[lkrfletcher]

Jonathon
It’s a done deal. Just got home and the pk100 is in the garage. I had him bring it up to temp, looks good. Here is the story. It was in a Marriott hotel kitchen for about a year and a half. When the kitchen closed it was given to the guy I bought it from. He had it for three years. He cleaned it all up, and never smoked anything in it. He said it was just too big. So $275.00 later it is in my garage. I’ll post pics tomorrow.

Speaking of these groups. I added my name to a couple groups, but not sure if it worked. At least I don’t see them next to my name in the Meatgistics app. Did I do something wrong, or does it just take time?

[twilliams]

lkrfletcher thats a $1600 unit new so id say you stole it

[lkrfletcher]

twilliams I still cant believe it happened.

[twilliams]

lkrfletcher your gonna love it, although i dont have that unit i got the big sibling of it and its amazing. Mine was $9200 with not much difference besides the bigger cabin, internal and external fans, double burner and higher upgraded controller.

[lkrfletcher]

twilliams
Here are the pics i took at the guys house. It is very clean.
I got three additional shelves - they are not so clean, but I will clean them up.

[twilliams]

lkrfletcher season that baby back up get a smokin!!! Whats your first chunk of meat you gonna do?

[lkrfletcher]

twilliams Brisket - But I will run some snack sticks thru it first

[twilliams]

lkrfletcher 

[lkrfletcher]

twilliams
Awesome - You got some serious room in that bad boy!

[lkrfletcher]

I need to get some sawdust ordered now.

[pr0wlunwoof]

That’s very impressive. Good thing I didn’t find it first my wife would be livid.

[lkrfletcher]

pr0wlunwoof
I still cant believe it. I didn’t even sleep last night. I need me some sawdust so I can getr goin.

[glen]

lkrfletcher Congratulations on a great find!

[pr0wlunwoof]

lkrfletcher. Electric are the only styles I’ve never cooked with. Im thinking about rigging up a PID and electric element for my gravity feed. It seems the best way to go for cured meats.

[lkrfletcher]

pr0wlunwoof
I like the ability to push a button and get the temp I am looking for. Great for running the Jerky or snack stick temp ladder.

[pr0wlunwoof]

lkrfletcher Yeah. I am currently reading and asking questions about the sous vide finishing of cured meats. That will probably be my best route as long as the process doesn’t require multiple bagging procedures for cured sausages.

[craigrice]

lkrfletcher that is why I like my masterbilt is the electric controller I guess that I am to lazy to fight a live fire smoker or smoke house lol