SPECIFICATIONS
The PK 50 & Pro 50 will hold:
(1) – 12 to 15 lb. Ham
(25) – 2 lb. Summer Sausages
15 – 20 lbs. Fish (Cut into chunks)
The PK 100 & Pro 100 will hold:
(2) – 12 to 15 lb. Hams
(25) – 3 ½ lb. Summer Sausages
30 – 40 lbs. Fish (Cut into chunks)
Installation and Preparation
1.
Always set smokers on a sturdy, level surface and ONLY in a
well ventilated area.
2.
Place all racks inside and plug in cord.
3.
Turn temperature control to 100˚ F.
4.
Fill sawdust pan 1/3 full of sawdust and place on smoke burner.
Turn temperature to 150 ˚ F.
5.
Open damper half way during the break-in period.
6.
After 3 hours, turn the temperature control off – your smoker is
now ready for use.
7.
Always close dampers when not using smoker.
8.
If an extension cord is needed, use only 14-3 wire cord up to 25
feet, and 12-3 wire cord from 25 – 50 feet, and use only a
grounded outlet.
9.
If you want to extend your exhaust on your Pro 50 or Pro 100,
use 3” galvanized stove pipe. Cut the crimped end off of one
piece and set that on top of exhaust pipe and tape seam together
with aluminum foil tape. Then insert the next stove pipe with
crimped end into top of the first pipe that you put on.
GENERAL SMOKING INSTRUCTIONS
Drying
Dampers should be wide open
Smoking Dampers should be 2/3 closed
Cooking Dampers should be closed
1
Summary of Contents for PK 100 Smoker 'N Roaster
Page 4: ...BURNER DRIP PAN INSTALLED Figure 2 ...
Page 13: ...CLEANING RECORD DATE STICKS SCREENS DRIP PAN INSIDE SMOKER BY WHO 7 ...
Page 16: ...10 ...
Page 46: ......
