I am struggling with my new PK100 getting meat sticks up to temperature. The first time I made snack sticks it took 30 hours or so.
I am on my second attempt. I have 25 pounds of meat sticks in the smoker. I am on hour 16. I have turned the temperature all the way to 250 degrees with 1250 watts. My internal temperature of my meat will not exceed 127 degrees. Outside temperature in Montana is -8 degrees.
Does does altitude along with outside temperature have that much effect on my new smoker?
Has anyone else struggled this much? I was really looking forward to finding great success with the PK100.

The water is working.
Before I but water in the smoker I had icicles from the smoker to the concrete. -8 degrees brings its own challenges

Agreed I have a Meatometer I bought at Waltons. I wish I bought the 4 pack instead of just the single. Love love it

You don’t have to put them in a bag when submersing in the water. Those look so much better than mine. We made 275 lbs of sausage including 50lbs of Willies snack sticks today. I smoked 50 lbs of habanero mango brats. The best of the best.