@Jonathon i do question how the PK100 would handle it. With only the coil burner but in turn has a smaller bottom damper hole compared to the 100SS. The 100SS has the big oven burner and coil for the smoke. PK100 would still hold better than other smaller model brands
@Jonathon seen absolutely no difference, hit and held temps great. I had the bottom damper facing toward the garage door to limit the wind from going in. I did have some condensation dripping out the bottom of the smoker. Hit my times and smoke schedule perfectly. From what i have read with others struggling and suggesting to use weld blankets to help just makes me even happier with my purchase.
@doc82 i always use 2qts water for 25lb batch. Thats for summer and snack sticks. Havent tried patties with cured products yet. I do have some frozen ready to go but havent tried cooking yet
@AdamCA 
Not sure what the difference would be between both schedules. The only thing i cant think of is after a certain temp smoke doesnt stick to casing anymore (from what i heard, dont know if its true). Or type of smoke source, moistened sawdust, pellet, wood chunk or stick.
@AdamCA i have done both ways, i am following suggested recipe from the manufacturer of my smoker
@Jonathon @Austin not a huge emergency as if i dont get a response i will just continue my schedule. However i am doing my schedule of 1 hour @100° dry time then increase to 125° with smoke for 5 hours, then increase to 170° til 156° IT. Do you think it would hurt anything knocking my 5 hour smoke down to 4 hours and finish an hour early? Sorry to interrupt you guys on your days off
@deweymeats i live in southern Wisconsin. Its not a new smoker i just have not tried it in these cold of temps. Thanks, i doubt it will be fun…lol, but i got customers expecting these snack sticks on monday
