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  4. URGENT 911
  5. Pk 100 blew up

Pk 100 blew up

Scheduled Pinned Locked Moved URGENT 911
50 Posts 19 Posters 2.9k Views 16 Watching
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  • Dwight WilliamsD Offline
    Dwight WilliamsD Offline
    Dwight Williams
    wrote on last edited by
    #13

    Oh yeah!

    1 Reply Last reply
    0
    • P Phantom

      Dwight Williams thats all I can think of I had just put in the wood and the smoke was going good same as always… turned to walk away and boooom

      twilliamsT Offline
      twilliamsT Offline
      twilliams
      Power User PK100 Regular Contributors Team Grey
      wrote on last edited by
      #14

      Phantom yes you want your sawdust damp so its not so volatile. Also you dont want your bottom vent closed. Bottom and top should be partially open while smoking. Needs circulation and now obviously pressure release. However, if you literally just put a fresh pan of dust on and closed the door it should not have reacted that quickly. Im assuming you had the smoker outside when this happened not inside like the photo appears. And again, im assuming you used strictly saw dust and not pellets.

      1 Reply Last reply
      1
      • P Offline
        P Offline
        Phantom
        Yearling
        wrote on last edited by
        #15

        I do have it inside my shop with the chimney venting outside, I did notice when i set the pan of dust only( a box I have used before) that it produced heavy smoke very fast, it was dry i didn’t wet it down first

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        • processheadP Offline
          processheadP Offline
          processhead
          Regular Contributors Power User
          wrote on last edited by
          #16

          Using a pan of chips or sawdust seems like it should be a pretty simple way to generate smoke, but there can be some inconsistency in the burn rate. Back when I was doing it that way, I noticed a lot of variation in the burn rate of different types of wood under different smoking conditions, although I never had an explosion.
          If you get too much sawdust burning I can see where you could get a lot of volatile vapors building up in the box. I agree with twilliams, it would be best to wet down the chips or sawdust to control the burn rate.

          Paul

          1 Reply Last reply
          0
          • JonathonJ Offline
            JonathonJ Offline
            Jonathon
            Team Blue Admin Walton's Employee Power User
            wrote on last edited by
            #17

            Phantom Just so this doesn’t get lost, if you did purchase from us please contact customer service at 800-835-2832 as soon as you are able to. You could also email them at cs@waltonsinc.com

            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

            P 1 Reply Last reply
            0
            • JonathonJ Jonathon

              Phantom Just so this doesn’t get lost, if you did purchase from us please contact customer service at 800-835-2832 as soon as you are able to. You could also email them at cs@waltonsinc.com

              P Offline
              P Offline
              Phantom
              Yearling
              wrote on last edited by
              #18

              Jonathon I did not get it from waltons from a local butcher supply house who sold me the smoker

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              0
              • S Offline
                S Offline
                steve4102
                Yearling
                wrote on last edited by
                #19

                What does the manufacturer, Pro-Smoker, say about Dry vs Damp saw dust?

                twilliamsT 1 Reply Last reply
                0
                • S steve4102

                  What does the manufacturer, Pro-Smoker, say about Dry vs Damp saw dust?

                  twilliamsT Offline
                  twilliamsT Offline
                  twilliams
                  Power User PK100 Regular Contributors Team Grey
                  wrote on last edited by twilliams
                  #20

                  steve4102 damp, says it right in the instructions and recipe books

                  1 Reply Last reply
                  0
                  • S Offline
                    S Offline
                    steve4102
                    Yearling
                    wrote on last edited by
                    #21

                    Does it say anything out the Dangers of using dry, or just about flavor

                    1 Reply Last reply
                    0
                    • JonathonJ Offline
                      JonathonJ Offline
                      Jonathon
                      Team Blue Admin Walton's Employee Power User
                      wrote on last edited by
                      #22

                      Phantom Okay, they still should take care of you, they might want you to go directly to PK though. If you get any update from PK on what caused this please update this thread, we have a decent amount of users with the PK100 and I feel like this is something they should all know about. Tagging that group in this post at least will alert them to it but honestly, I am assuming everyone has looked at this. It would be hard to scroll past the title of this post if you own one!

                      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

                      1 Reply Last reply
                      1
                      • P Offline
                        P Offline
                        Pro Smoker Service
                        wrote on last edited by
                        #23

                        Contact Pro Smoker direct at: info@pro-smoker.com
                        While pressure can build up in the unit when using pellets or chips, it’s very uncommon for this to occur using sawdust (dry or wet). Additional information is needed as there are zero instances of this happening with sawdust.

                        P 1 Reply Last reply
                        4
                        • P Pro Smoker Service

                          Contact Pro Smoker direct at: info@pro-smoker.com
                          While pressure can build up in the unit when using pellets or chips, it’s very uncommon for this to occur using sawdust (dry or wet). Additional information is needed as there are zero instances of this happening with sawdust.

                          P Offline
                          P Offline
                          Phantom
                          Yearling
                          wrote on last edited by
                          #24

                          Pro Smoker Service Sent them a email, we’ll see what they say.

                          1 Reply Last reply
                          0
                          • skibumbenS Offline
                            skibumbenS Offline
                            skibumben
                            PK100 Masterbuilt Big Green Egg
                            wrote on last edited by
                            #25

                            I wonder if what you experienced is similar to a dust explosion https://www.osha.gov/OshDoc/data_General_Facts/OSHAcombustibledust.html

                            Perhaps with dry dust and bottom vent closed it created the environment for this. I’m no engineer or safety expert but the hazard you experienced sounds similar.

                            I ain’t scared.

                            1 Reply Last reply
                            1
                            • S Offline
                              S Offline
                              steve4102
                              Yearling
                              wrote on last edited by
                              #26

                              I too sent them an email.
                              No reply.
                              Very disappointing

                              1 Reply Last reply
                              0
                              • JonathonJ Offline
                                JonathonJ Offline
                                Jonathon
                                Team Blue Admin Walton's Employee Power User
                                wrote on last edited by
                                #27

                                steve4102 You sent them an email to the info@pro-smoker.com address above and they didn’t respond to that? You could tag the group again if you want them to see it here, they seem to have created an account for this topic.

                                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

                                S 1 Reply Last reply
                                0
                                • JonathonJ Jonathon

                                  steve4102 You sent them an email to the info@pro-smoker.com address above and they didn’t respond to that? You could tag the group again if you want them to see it here, they seem to have created an account for this topic.

                                  S Offline
                                  S Offline
                                  steve4102
                                  Yearling
                                  wrote on last edited by
                                  #28

                                  Jonathon said in Pk 100 blew up:

                                  steve4102 You sent them an email to the info@pro-smoker.com address above and they didn’t respond to that? You could tag the group again if you want them to see it here, they seem to have created an account for this topic.

                                  Yes, and no they did not respond.

                                  Got a link to this “account” they created?

                                  1 Reply Last reply
                                  0
                                  • P Offline
                                    P Offline
                                    Pro Smoker Service
                                    wrote on last edited by
                                    #29

                                    Steve, we have been replying via email to what we believe has been you since the 23rd and have had no reply. Can you call us direct at 800-328-8313 and ask for Earl or Jeff

                                    Tex_77T 1 Reply Last reply
                                    2
                                    • P Pro Smoker Service

                                      Steve, we have been replying via email to what we believe has been you since the 23rd and have had no reply. Can you call us direct at 800-328-8313 and ask for Earl or Jeff

                                      Tex_77T Offline
                                      Tex_77T Offline
                                      Tex_77
                                      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                      wrote on last edited by
                                      #30

                                      Pro Smoker Service said in Pk 100 blew up:

                                      Steve, we have been replying via email to what we believe has been you since the 23rd and have had no reply. Can you call us direct at 800-328-8313 and ask for Earl or Jeff

                                      steve4102 see the quoted post.

                                      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                      Dwight WilliamsD 1 Reply Last reply
                                      0
                                      • S Offline
                                        S Offline
                                        steve4102
                                        Yearling
                                        wrote on last edited by
                                        #31

                                        You have not been replying to my email account.

                                        1 Reply Last reply
                                        0
                                        • Dwight WilliamsD Offline
                                          Dwight WilliamsD Offline
                                          Dwight Williams
                                          wrote on last edited by
                                          #32

                                          Been busy. Too many doctors appointments. Sorry. Heart catheterization Thursday as well.

                                          1 Reply Last reply
                                          0

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