IS THIS A PK100?
-
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
-
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.
-
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
-
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.
-
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.
-
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
-
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
-
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
-
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
-
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.
-
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.
-
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
-
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.
-
lkrfletcher That’s awesome, seems like it was a simple fix and one others could use in the future, I might try to do the same on our PK100 and see if it gets more accurate? Can’t wait to try the almonds, we’ll see at the livestream!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
