TexLaw thanks for the guidance. I will be doing another smoke this weekend and will put your suggestions into the process. Thanks again.

TexLaw Many thanks. I did a couple of rack of ribs yesterday. They turned out really well. That said, the biggest question I have now is the sequencing of activities before the product goes into the smoker. I wanted to smoke at 220 degrees, so I figured I would preheat to 180 and then add the water pan, wood chips and kick the temp up to 220. I did this all on the 1250W setting. I got to 180 fine, but when I added the water (warm, but not boiling) and moistened chips the temp dropped to about 150 and it took 45 min to get it up to the 220. I did end up pulling the water pan until it got to 210 and then added it back with boiling water. After that, I added the meat and it worked perfectly. I am sure that I will get it with more trial and error, but any suggestions will be greatly appreciated.

TexLaw, thank you for the reply. I appreciate the input. If you have any other input you think would be helpful, please don’t hesitate to forward it on. Thanks again.

lkrfletcher - great info. Thanks for sharing.

Thanks to you as well lkrfletcher…any helpful hints for me?

Thanks Mcjagger…I appreciate the assist. How did they turn out?

I just received my PK-100 to replace a vertical propane smoker. When using the propane smoker I have been using an iGrill 2 to monitor ambient and meat temps. I ran the wires through the upper damper. I am looking for suggestions on how to run my wires with the PK-100. Can anyone help me?