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Pro-Smoker makes some of the best smokehouses at their price points in the industry, the PK100 is their entry level model and it's size and functions make it best suited for the serious home user or for small or test commercial batches. It is our main smoker here at Meatgistics so we are very familiar with its capabilities.
The PK100 is made from 304 18 gauge stainless steel, it is NSF certified, it runs on 120 volts, it has settings to run on either 1,250 or 625 watts and is insulated to let you keep a consistent heat even in colder environments. The heat is controlled by a digital control system that allows you to change the temperature at the push of a button. To set the temperature simply hit the button next to the up and down arrows and then set the temp, to switch to monitor the internal temperature simply hold down the up arrow and the set button at the same time, pressing this again will return the display to the temperature you have set the smoker at.
The cabinet comes with 5 product screens, a smoking pan and a drip tray that sits just above the bottom of the cabinet. The screens are 16.5" deep by 17" wide and there are 4 inches of clearance between the racks. If you need more room than that then any of the screens can simply be pulled out. The interior dimensions are 34" tall by 17-3/4" deep by 17-3/4" wide. The exterior dimensions are 43" tall from the bottom of the cabinet to the top of the control board plus 3" casters and it is 21" deep by 20" wide. The unit weighs around 120 lb but it is easily moved on the included 3" casters.
The smoker has a heating coil at the bottom of the cabinet that provides both the heat and the smoke source for the unit. The smoke pan sits directly on top of this and causes the sawdust to smolder which creates the smoke. It's usually a good idea to add water to your sawdust to keep them from burning out too quickly. I like to fill my pan with the sawdust and then pour water on top of the chips, then I mix in the water and once all of the chips are wet I create a bowl shape with the center of the wood chips being pressed down.
It has one damper at the bottom of the door and another in the smokestack at the top of the unit that allows you to control the flow of air and the smoke. Generally, dampers wide open are best for initial drying stages, closing them 2/3rds of the way is best for smoking and closing them all the way is recommended for cooking.
Some of my favorite things in this unit are that it puts a great amount of smoke onto anything we cook in it. In both color and flavor I think it does just as good of a job as Pro Smokers larger and more expensive units, it just takes longer to get it there. Another underrated feature of this unit is that you do not clean the interior walls of the cabinet! Anyone who has spent frustrating times cleaning a smoker can tell you what an advantage this is. You still want to wash the screens, drip pan and smoke pans of course.
Like I said earlier, this is the unit we use almost exclusively to smoke products we make for our youtube videos so we have a lot of experience with it. One of the best tips I can give you is to add a pan of water to the bottom rack to add some humidity to the smoker, it will help give you a moister finished product and it will help it cook quicker, for the water pan we just used an additional sawdust pan.
Also this is an electric smoker so it is going to cycle on and off. If you set it for 180° and you check on it a while later and it is showing a temp of 190° or 170° don't be alarmed that is part of its natural cycle, there is no need to adjust the set temperature unless you are wanting to for other reasons.
The PK100 is an awesome smoker for the occasional to heavy home smoker, for commercial use it works best for smaller test batches or R&D use.
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