IS THIS A PK100?

[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

[lkrfletcher]

Jonathon
I saw this while cleaning up the unit. I decided to post just in case someone else happens upon a Cabela’s pro 100 smoker and has initial doubts like I did.

[lkrfletcher]

twilliams - I assume that there is a temp probe somewhere inside to measure the internal temp of the box. There is a large difference between actual temp and set temp. I set this to 125, and you can see the temp is actually 181. I bet that probe needs to be cleaned. - Any thoughts?

I need to find a manual.

[twilliams]

lkrfletcher i did message you back. Get ahold of prosmoker and they will be able to print it and send it to you. I can get you phone numbers if you need

[Willy from Dakota]

Information from 2014 on PK Smoker.
smokers@psseasonsing.com
800 328 8313
Iron Ridge, WISC
i talked to a BILL Ring, tech guy.
Very helpful
hope this helps
Willy from Dakota

[Jonathon]

lkrfletcher Congrats man, that is awesome, you struck gold there! As far as groups go to your profile and you can select what badges show on your profile. Whether they show or not you should still get a notification when someone tags a group that you belong to. So do you see this? PK100

[lkrfletcher]

Yes Sir - Thanks.
On the PK100 - I am noticing some temp variances between the set temp and the actual temp inside the box. Trying to figure it out. No response yet from Pro Smoker, I am sure they are limited in staff due to Covid.

[twilliams]

lkrfletcher didnt get no info from ya last night. What were you doing with it? Just testing it out or smoking a batch of meat? And did you have it on 1250 watt or 625? Did you have your dampers wide open or closed? These are the 3 main things i can think of that would effect temperature. Also im not sure those do have an internal cabin temp probe in there

[lkrfletcher]

twilliams

So the tests were as follows:

No meat
625 watt setting - I set to digital to 100 - Temp came up slow but stopped around 106 - Actual internal temp 170. I did this with dampers open. I turned off the unit and let it completely cool - Ran the same exact test with Dampers closed - Near same results - Internal temp hovered around 180.

1250 watt setting - Exact same 2 tests. Difference - It came up much faster, and overran the 100 by 12 degrees. So at a digital reading of 112 - Internal temp reached actual temp of 192.
I figured the overrun was somewhat normal, as it is getting much more power.

I just spoke with Manufacturer and they are sending me a manual and recommended to retry it with product in it. So I am ordering some sawdust and away we go with a batch of Willies Snack sticks.