i’ve had a PK 100 for maybe 10 plus years and have had the controller go out twice. it is an easy, inexpensive fix
The controller is a TS2-010 model and is widely available at many part stores. This is the address and phone number where is purchased mine:
.GLOBAL TEST SUPPLY
312 RALEIGH ST
SUITE 9
WILMINGTON, NC 28412
Tel:(910)442-2164
Under $45 dollars. instructions on how to program the unit are available on line.
Good luck
Bill
aka Willy from Dakota

Great questions:
I’ve had my PK smoker about 12 years, so lots of experience.
i’ve rarely used all the shelves, it has so much space.
i’ve left mine uncovered all the time.
Burner has had no issues, 12 years
i use the Walton’s bacon hangers and hang my bacon slabs from one of the racks set in the highest position. i am able to hang 3 slabs in a triangle fashion. i remove the racks, except the top one and remove the drip pan. i also do pork loins, back bacon in the same fashion.
i would estimate that a 5 lb bag might last about 10 cooks or so. The PK delivers a lot of smoke and i rarely use more than 1 pan of filled chips or dust.
i have had to replace the electronic control twice, but probably due to me leaving the unit outside uncovered in the elements.
it is cheap though, $45 through any on line parts wholesaler. and reprograming instructions are available too.
hope this helps. i love my PK 100!
Willy from Dakota!

it is the same, i purchased one from Cabella’s about a year or two earlier. My manual
on it is from the PK smoker people. Think it was well over `1000 new. it is a steal at $275. Just a beast, keeps working and working and working.

My input:
I have had a PK 100 smoker for about 10 years, (made by PK Smokers, bought through and branded Cabella’s - now discontinued). it is a beast! wonderful, dependable, and I don’t have to go get the Propane tanks refilled.
when I see the videos, of Walton’s - it is just like they are showing how my smoker should be used. it is absolutely one of best investments I’ve made in the cooking arena. Easy set temps from 60 to 250 degrees F.
for the peace of mind, i’d pass on a smoke ring for consistent reliable product whether brisket, bacon, pork butt, or anything else.
Willy from Dakota

also, if it needs parts. i talked directly with the PK Smoker people and they are really good to work with. i replaced my digital temperature unit and went over the programing of it with them over the phone. good people.

Also, your Walton’s protocol for making bacon and my Cabela’s PK 100 clone has really taken my bacon making to the next level. (not even to mention your cures!).
i’ve got friends standing in line waiting for the next 30 lbs to be cured, smoked, sliced, and packaged.

Keep up the great videos!
Stay safe all.