Hello first post. I have been trying to soak up as much information as i can. I just received a pk100. 36 degrees outside while following johns instructions my pk100 will not come up to 110 with dampers wide open. It stays around 78 kicked it to 1250 watts and 155 and it come up. My jerky has gray watery juice sitting on top. Anyone else have a problem trying to dry jerky? I also kick up the temp for the time intervals. Do you start the time when it reaches temp? My pk takes forever to raise the temp 10 minutes is up before it comes to temp. Any suggestions or diffrent cook cycles to try. Thank you blayne.

Thank you i never thought about cracking the door i will try that tomorrow on the next batch.

Happy Thanksgiving and thank you for the replys been busy last few days. My 2nd batch come out way over done. Im also using wet marinated i have a bunch from waltons i will be trying next. Also im going to move the smoker in garage and pipe it outside any one have experience with that? It just wont get to 135 unless its all closed up and i have it on 190. My first batch turned out very good. I just been putting 3 handfuls of saw dust as my jerkys sliced 1/8.

Hello my snack sticks and summer sausage keep coming out very soft and mushy. Any pointers would be greatly appreciated. Thank you

Im using all waltons products and pk100 smoker. I am using the 1lb and 5lb conversion charts for the amount of meat i have. Im putting 1/2 cup of carrot fiber binder per 5lbs and 2oz of water per lb of meat. Im doing 80/20 with pork back fat and lean beef. And folllowing the smoke schedule from the how-to page. I have a 20lb mixer and 5lb sausage stuffer. The meat comes out of the stuffer very sticky. I am totally lost. They used to come out perfect now this winter has been a struggle. Would to much carrot fiber and water be the reason? I noticed on the 25lb batch seems like less carrot fiber and water compared to the 1 and 5 lb conversion chart.