IS THIS A PK100?
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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.
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.Life is a Garden - Dig it.
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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.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.
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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.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
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lkrfletcher Even if it is a knock off (and just FYI Cabelas has nothing like this on their website) 275 might be worth it on the chance it works like the PK
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.
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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.
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.
Life is a Garden - Dig it.
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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.
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
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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 -
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
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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.Life is a Garden - Dig it.
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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.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
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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
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.
Life is a Garden - Dig it.
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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.
lkrfletcher You might try doing it with some water pans in the unit. I don’t think its gonna change your ambient temperature, but it might save you messing up some product. To me it sounds like you have a calibration issue, possible thermoprobe issue. If its consistently wrong that means it should be fixable… Hopefully the manual sheds some light on the issue.
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lkrfletcher Yeah, the product will cut that somewhat but 60-80 degrees over run seems excessive. I just put mine in the back to test the same.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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lkrfletcher Yeah, the product will cut that somewhat but 60-80 degrees over run seems excessive. I just put mine in the back to test the same.
Jonathon - i would be interested in the results. actual vs. displayed
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Yeah, I am setting it at 100 with the Meater+ in there so i should be able to post a pic of the graph when it is done. Figured I would let it run for 2-3 hours and then I’ll try to get it posted today but might not be until tomorrow.
Positive news though, I think the new website is going to be great! It certainly better be with all the hours we have put into it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Okay, here is what I found. This was done at full wattage and as you can see we didn’t see anywhere near the swing you did. I’d think there is something off with the thermostat on yours or maybe the control board. I didn’t expect it to stay this “steady” without anything in it but I guess I should have as we recently ran it empty to test the idea of using fire bricks to flatten out these curves and it worked pretty well.
I’d recommend that you look through the manual for any trouble shooting help but I’d also start looking to see if you can find a thermostat for your model.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Okay, here is what I found. This was done at full wattage and as you can see we didn’t see anywhere near the swing you did. I’d think there is something off with the thermostat on yours or maybe the control board. I didn’t expect it to stay this “steady” without anything in it but I guess I should have as we recently ran it empty to test the idea of using fire bricks to flatten out these curves and it worked pretty well.
I’d recommend that you look through the manual for any trouble shooting help but I’d also start looking to see if you can find a thermostat for your model.
Thank you for the intel and the field test.
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Yeah, I am setting it at 100 with the Meater+ in there so i should be able to post a pic of the graph when it is done. Figured I would let it run for 2-3 hours and then I’ll try to get it posted today but might not be until tomorrow.
Positive news though, I think the new website is going to be great! It certainly better be with all the hours we have put into it!
@Jonathoni problem solved. I think I got it. Well I got it to a temp I can manage.
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lkrfletcher Oh yeah that is way better, what did you do?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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lkrfletcher Oh yeah that is way better, what did you do?
Jonathon
I want to thank you for doing that field test. Great information. I sent you some wasabi smoked almonds at the address listed on the website. attn. Jonathan (sept livecast). Look for them. It looks like a big place. I hope they don’t get lost.I soaked the metal end of the temp probe in cleaning solution and hooked everything back up. Seems to have worked.
I am even in more disbelief that I got this working PK100 for $275…
I hope you like the almonds.
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