PK 100 in cold temps
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I did some pecans at 20 degrees outside temp. and I would estimate that my PK100 came up to temp in less than 20 minutes. The thing is so well insulated, it held temp very well too. This is very strange.
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How many times have you used it?
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and you rehit the set button after you set temp up or down?
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Are you seeing any smoke leaking around the door seal the latches are adjustable you may have a small gap at the bottom the seal should be smashed down a good bit ,also I would check as to what temperature you have the controller set to is the light staying on.
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holysmoke
HOW TO OPERATE YOUR DIGITAL CONTROLLER
1.) TURN THE MAIN SMOKEHOUSE TOGGLE SWITCH TO THE “ON” POSITION.
2.) PRESS THE SET BUTTON ONCE AND “SP” WILL APPEAR ON THE DISPLAY.
3.) PRESS THE SET BUTTON AGAIN AND THE VALUE ON THE DISPLAY CAN NOW BE CHANGED WITH THE UP AND DOWN ARROWS.
4.) ONCE THE CONTROLLER IS SET TO DESIRED TEMPERATURE PRESS THE SET BUTTON TO ENTER THE NEW VALUE.
5.) PRESS SET AND DOWN AT THE SAME TIME TO EXIT PROGRAMMING OR WAIT ONE MINUTE AND THE DISPLAY WILL AUTOMATICALLY EXIT PROGRAM MODE.
While the smoker is heating up, the actual smoker temperature is displayed. Your controller comes pre-programmed with an operating temperature of 60-250˚ F. -
Mine has the two slots as well the door does not cover them they are there to let the heat to escape the bottom the element sits on the bottom .
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Unplug it, give it a minute and plug it back in, solves most software problems.
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I just thought of something else you may want to look at there is a metal cover over the temperature probe on the back wall make sure this did not get bent up against the probe I had this happen and it would shut off the heat thinking that it had reached temp just something to check.
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It is going to be really cold here tomorrow. I am doing some pepperoni in the PK100. I will let you know how it goes.
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holysmoke
Finally got a really cold day. I started this morning at 6 degrees outside you can see from picture that the PK100 came right up to temp and cycled on and off maintaining temp average for 4 hours. You can also see where I went from 125. To 140 to 155. Doing summer sausage.Big dip where I changed out the sawdust. Lol
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Thanks lkrfletcher,
I talked to Earl at Pro Smoker for a while and found out what I might be doing wrong. I wasn’t taking the smoke pan out after smoking therefore not letting the heat come up.
Now that I see the chart you have there I want it though. How many probes does that have and where can I get that? Thanks so much for the update, I really appreciate it.
Dave -
Thanks lkrfletcher,
I talked to Earl at Pro Smoker for a while and found out what I might be doing wrong. I wasn’t taking the smoke pan out after smoking therefore not letting the heat come up.
Now that I see the chart you have there I want it though. How many probes does that have and where can I get that? Thanks so much for the update, I really appreciate it.
Daveholysmoke
MEATER plus. On sale now at waltons I think. It’s killer.
BTW. I never removed my heat or drip pan. -
holysmoke
You are talking about the pan that holds the chips, or the drip pan above it? I leave both of these in. He only time I don’t have the chip bowl in the smoker is if I am doing a drying phase. Then the dampers are wide open. This is in the beginning of the screenshot I showed you from the neater plus thermometer.
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