New2Sausage

Hello,

I have a one year old PK 100. I would be willing to let it go for $1,500.00. I have used it 4 times. I’m located in Bozeman, MT. I would be happy to crate the unit up for shipping. Thanks for asking about it.

nthcbr954

Bozeman MT

DieselAddiction

I’m located in Bozeman MT.

I have one I’ll sell you, I’ve had it for about a year and have only used it four or five times.

The pan that holds the chips. I always have the drip pan in but was told to remove the Chip pan. I have done the same as far as the drying phase.
Now I’m scratching my head again. Wondering if I have a bad burner or something. I guess I’ll have to make another batch again and see if it works better removing the chip pan.

Do you remove the smoke pan?

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, I’m looking forward to hearing how it goes.

Exactly what I have been doing.

Seal is tight, I have noticed two slots under the door that let air through. Tight seal all around though. I’m wondering if the two slots are letting air through and are supposed to be sealed by the door.

I do, it says SP I think after you hit set and after a minute it shows internal temp. I’ve took it up by 10 degrees in steps, and just set it all the way up to 250 after smoking and will not heat up.

I’ve had it going twice seasoning it, and twice with product in it.

I agree, everything I’ve read and heard about this unit is excellent.

My unit only has one burner as well just two elements in it, I have had it on the higher wattage after drying and smoking.

I got a new PK 100 Smokehouse and have used it twice. I really like the quality of this smoker. Used it twice now in 10 to 20 degree temps, smokes better than any smoker I have been around. My problem is that is that I cannot get this thing up in temp at all. After going through a drying schedule and then a smoke session this house will not come up to 160 degrees. Have both burners going, damper shut. any suggestions? I would think you could cook the product int his thing.