PK100 fail
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lkrfletcher Yeah, I’d encourage you to fix it. Even if you don’t have time now, set it aside instead of throwing it out. We replaced a PK100 heating element in our service shop a year ago or so and while I didn’t do it, from what it looked like it wasn’t the hardest project in the world? https://www.waltonsinc.com/pk-100-heating-element available but you could check with them to see if they’d replace for free?
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, I’d encourage you to fix it. Even if you don’t have time now, set it aside instead of throwing it out. We replaced a PK100 heating element in our service shop a year ago or so and while I didn’t do it, from what it looked like it wasn’t the hardest project in the world? https://www.waltonsinc.com/pk-100-heating-element available but you could check with them to see if they’d replace for free?
Jonathon I have a part on the way, the tech at PS said it may be the thermal bulb, so I will replace that when I get back. It is a good place to start. I already did the element, but perhaps it is going haywire.
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lkrfletcher I guess that’s one reason I like my smoker that’s built out of an old vending machine. Its wood fired, no computers, electronics, elements. Only time I run out of heat or smoke is when I fall asleep in my chair.
kyle that is very true!
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lkrfletcher I guess that’s one reason I like my smoker that’s built out of an old vending machine. Its wood fired, no computers, electronics, elements. Only time I run out of heat or smoke is when I fall asleep in my chair.
kyle true but with your stick burner your limited on what you can do. As well as the temperature swings are more erratic and lack of proper air flow for certain products.
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kyle true but with your stick burner your limited on what you can do. As well as the temperature swings are more erratic and lack of proper air flow for certain products.
twilliams I guess I have never found anything I cant do. All types of sausage, pork belly bacon, fish, pork butts, briskets and turkeys have all been done in it. True its not a “set it and forget it” like new electric smokers, but to me thats part of the fun.
hey vegetarians, my food poops on your food!
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twilliams I guess I have never found anything I cant do. All types of sausage, pork belly bacon, fish, pork butts, briskets and turkeys have all been done in it. True its not a “set it and forget it” like new electric smokers, but to me thats part of the fun.
kyle I like your style
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if the old timers did it with wood fires in smoke houses we should be able to
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lkrfletcher I guess that’s one reason I like my smoker that’s built out of an old vending machine. Its wood fired, no computers, electronics, elements. Only time I run out of heat or smoke is when I fall asleep in my chair.
kyle My hunting party still use our old block house smoker for our sausage, it was built by our fathers, will hold 500 rings of sausage.
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kyle My hunting party still use our old block house smoker for our sausage, it was built by our fathers, will hold 500 rings of sausage.
that is a keeper
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kyle My hunting party still use our old block house smoker for our sausage, it was built by our fathers, will hold 500 rings of sausage.
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kyle My hunting party still use our old block house smoker for our sausage, it was built by our fathers, will hold 500 rings of sausage.
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