super, super, super,
Thanks!
Willy from Dakota

Thanks, much appreciated.
would you by chance, also be able to do in grams?
Cheers!
Willy from Dakota

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

Dry ice when it “thaws” turns into CO2. it will kill you, if your room isn’t extremely well ventilated. be very careful.

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!

Information from 2014 on PK Smoker.
smokers@psseasonsing.com
800 328 8313
Iron Ridge, WISC
i talked to a BILL Ring, tech guy.
Very helpful
hope this helps
Willy from Dakota

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.

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.

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.

i have a PK 100, and although i don’t make snack sticks, i do make a lot of bacon. i try to get the meat up as high as possible and avoid being directly above the electrical hotplate coils. i remove the drip pan. also, i use a cast iron pan on top of the hotplate coils for my smoke via either oak dust or pellets, so i think that this doesn’t allow the direct heat to hit the bacon. i love the ability to move the temperature around with this unit, use smoke or not and control the process. i moved the meat up higher by using 2 2X4’s under one of the racks as high up as possible and then hanging the Walton’s bacon hangers from that shelve.
i do agree, the PK cooks so gentlely, that it is hard to dry things out. my attempts at making jerky were not as good as using a dehydrator. hope this helps.

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