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It turned out good. Nice smoky flavor with crispy skin and moist meat. I smoked it with a pan of cherry sawdust and I just spritzed the top with water this time like you recommended. I used the 625 watt setting. The smoke still was pretty gray for some reason and the smoker struggled to get over...

Just a whole chicken, no cure. Fresh off my farm. I smoke for 2 hrs at 140 then finish in my pellet grill at 400 degrees

I’ve used the 625 watt setting previously and the smoker would never make it to temp. Would preheat smoker to 130, once it got to temp I would put my meat on and the smoking bowl. Would drop to about 100 and never got above 112 in 2 hrs. Outdoor temp was mid 30s

I’m smoking a chicken today using everybody’s recommendations. I’ll report back with results

I’m assuming you don’t dampen the chips either? Sounds like my problem is following pro smokers instructions of wetting the sawdust

Do you have smoke going for sausage the entire time after your drying period until it reaches your desired IT. I’m always unsure on how long to apply smoke with an electric smoker.

Another question Ray. Do you always run both dampers 1/3 open when smoking? Most of the Pro Smoker recipes call for 2 hrs of smoke then removing the pan. Do you leave the smoke on for longer for things like summer sausage and brisket? Ive been doing the 2hrs and haven't been to happy with the...

Thank you Ray, I will try your advice. I will say the most difficult thing I've found with this smoker is the conflicting advice pro smoker gives out from there recipes. The wet sawdust is one of the examples. When I email pro smoker on advice they tell you something totally different from what...

Here is a video showing there sawdust procedure

I’ve tried a pellet tube in there but doesn’t seem to produce much smoke flavor. Maybe I’ll try leaving it going for an additional hr

No you’re reading it correctly. This is what was recommended by the manufacturer when I sent them an email asking about my smoke problem. The instruction manual actually calls for 4 cups of water per 6 cups of dust.

Thanks for the welcome. The PK 100 produces smoke by setting a bowl full of dust or chips on an electric heating element. I’ve tried using dry dust but it burns the entire bowl in about 30 mins creating to much smoke. I can try leaving dampers fully open and see if that helps. yes that’s the...

I purchased the PK 100 smoker probably 3 years ago for doing Summer sausage and a few other things. I’ve always had trouble getting quality smoke out of it using sawdust, always seems to be a grey color. I mix 6 cups of sawdust with 2 cups of water per instructions from pro smoker with the...