PRO SMOKER PRO-PKC Pro Classic Smokehouse Owner’s Manual

PRO CLASSIC SMOKEHOUSE
OWNER’S MANUAL
Model#: PRO-PKC

WARNING
Read Instruction Manual Before Attempting To Assemble Or Operate This Product.

FROM OUR FAMILY TO YOURS.

Congratulations on your new Pro Smoker. With the purchase of your new smokehouse, you’ve joined a four-generation strong family obsessed with the art of smoking. Over 45 years ago, our founder Harold Hanni nearly burnt his house down with his homemade smoker. After years of perfecting his smokehouse design, Pro Smoker became the leadingprovider of commercial smokehouses to butcher shops and meat processors across the country. The Pro Classic is the culmination of years of professional smoking expertise, madefor your backyard. Take some time to read the user manual and explore the Hanni family’own recipes that we’re passing down from our family, to yours. It’s time to Smoke Like a Pro.
Keep Smokin’
– The Hanni Family
WARNING
When you are operating your Smokehouse you must follow these simple steps; failure to do so may result in a fire hazard, spontaneous combustion or other types of harm.
DANGER – RISK OF FIRE
DO NOT USE WOOD PELLETS. Only use fine sawdust or small wood chips in this Smoker. Using wood pellets will cause your smoker to catch fire or spontaneously combust potentially resulting in personal or property damages.

• DO NOT operate this Smokehouse without reading this user manual completely.
• DO NOT open the door when heavy smoke appears. Wait until smoke is not visible to open the smoker.
• DO NOT place Smokehouse on any type of combustible material or uneven surface.
• Use properly grounded outlets, 3-wire plugs and 3-wire grounded receptacles.
• DO NOT touch hot accessories. Use hot pads or a pair of gloves.
• Use your smoker only for what it is intended.
• DO NOT move your smoker when it is in use.
• DO NOT use attachments or accessories not recommended by manufacturer.
• Other than cleaning your smoker, servicing of any kind should be performed by authorized service technicians only.
• Always unplug your smoker when not in use or during examination.
• Be sure to replace shelves and accessories after cleaning to discourage children from entering your smoker.
• DO NOT open main door when sawdust is smoking.
• Always empty sawdust ash in a fire-proof container.
• DO NOT use any other substance for smoking – use mixed hardwood, hickory, apple mesquite or cherry sawdust.
• Line the entire drip pan with aluminum foil and change after each use for easy clean up and to prevent grease build up.

Problems or Questions?
If you have any problems or questions on set up and start up, call the manufacturer at 1-800-874-1949 (Hours of Operation: 8:00 am-4:30 pm CST) and ask for Smoker Service Support or go to our website: www.pro-smoker.com/support for assistance.
YOUR SMOKER OVERVIEW

Part #| Description| Qty| Part #| Description| Qty
---|---|---|---|---|---
1| Chimney Cap (03-0075)| 1| 8| Door| 1
2| Cabinet| 1| 9| Sawdust Pan (04-0154)| 1
3| Controller (04-0246)| 1| 10| Drip Tray (PS-1018)| 1
4| Controller Trim| 1| 11| Burner Drip Pan (04-0139)| 1
5| Wire Shelves (04-0181)| 6| 12| Burner Fixed Plate (04-0140)| 1
6| Meat Probe (04-0303)| 1| 13| Burner (04-0142-C)| 1
7| Shelves Rack (04-0289-C)| 2| 14| Casters (04-0603)| 4

GETTING STARTED ASSEMBLY & SET-UP

When you first receive your Pro Smoker, check for  any damage that may have occurred during the transportation of your smokehouse.
Assembly Instructions

1. Place the smoker on its back on a soft cloth. Tighten the casters in a clockwise direction.
   Stand the smoker upright with casters installed.

2. Open the door and install the wire shelves rack assembly. Align the large end of the keyhole slot of the rack with the fixed column on the side panel of the body interior, set it on the fixed post of the rack, and then drop the rack down to the top of the slot.

3. Next, place the six wire shelves on the rack assembly.

4. Install the product drip tray: The drip pan (included) is formed with 2 tabs on one side; the tabs must always be positioned towards the back of smoker to ensure proper airflow. Tip: Line the drip tray with aluminum foil before installing for easy clean-up.

5.  Place the sawdust pan on burner.

6. Place the chimney cap on top on smoker damper chimney.
   Assembly is complete.

General Set-Up

• Choose a well-ventilated area for smoker use.
• Place smoker on a sturdy, level surface.
•  Plug in cord. Note: If an extensioncord 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.

Optional: This Smokehouse can  be vented and used indoors withappropriate ventilation. Please contact info@pro-smoker.com to learn more about how to extend your exhaust for indoor use.
“Seasoning” Your Smoker For First Time Use

• Apply non-stick cooking oil or mineral oil to door gasket. Note: We recommend cooking spray for easy application.

• Set controller to Smoke and set to 100°F.

•  Fill sawdust pan about 3/4 full with sawdust. Dampen the sawdust with water and funnel the sawdust to the outside of the pan.
  Increase the temperature to 150°F.

• Open dampers 1/2 open during the break-in period.

• After 3 hours, turn the temperature control off.

• Once smoker has cooled completely, the smokehouse is now ready for use.

YOUR SMOKER BASIC OPERATION

Now that your Pro Smoker is set up, below are some general guidelines for operating your smokehouse.
Preparing Sawdust In Pan
Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape.
Sawdust should only be added in Smoke mode. Preparing Wood Chips In Pan
Fill the pan ¾ full (about 5 cups) with wood chips.
Cover the pan with heavy duty aluminum foil and seal the edges. Poke holes in the foil to allow airflow.
For a lighter and longer smoke, soak the woodchips. Fill the pan ¾ full with wood chips (about 5 cups) and then cover with water. Allow to soak for 30 minutes and then strain off the excess water. Cover the pan with heavy duty aluminum foil and seal the edges. Poke holes in the foil to allow airflow.
DANGER – RISK OF FIRE
DO NOT USE WOOD PELLETS. Only use fine sawdust or small wood chips in this Smoker. Using wood pellets will cause your smoker to catch fire or spontaneously combust potentially resulting in personal or property damages.
Damper Position
Dampers are located on the bottom half of your smokehouse door and the top chimney. The position of your dampers is important for controlling air circulation in your smokehouse, affecting temperature, smoke production and more. Please follow these guidelines when determining how your dampers should be positioned. Always close dampers when not in use.
Note: When adjusting dampers, the upper chimney damper and lower door damper should always be set to the same position.

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For Drying
Dampers Wide Open| For Smoking
Dampers 2/3 Closed| For Cooking
Dampers Closed

SMOKER OPERATION CONTROLLER

You can easily monitor the temperature and ensure that your meat is cooked to perfection every time.

Download The Pro Smoker App
Access your Smoker Controls via Smartphone, monitor your smoke temperatures, discover recipes and more! A. Power button
Press power button to turn on controller, all display lights will engage, and the smoker will be in standby status awaiting next steps. Press power button to turn off.
B. Menu button
B1 – Press the menu button to navigate to the “Smoke” Setting. Once the “Smoke” icon flashes, press the knob to confirm. The Smoke icon will stop flashing and stay lit, you can now set the smoke temp and begin smoking.
B2 – Press the menu button to navigate to the “Cook” Setting. Once the “Cook” icon flashes, press the knob to confirm. The “Cook” icon will stop flashing and stay lit, you can now set the cook temp and begin cooking.
B3 – Press the menu button to navigate to the “Time” Setting. Once the “Time” icon flashes, press the knob to confirm. The “Time” icon will stop flashing and stay lit, you can now set the timer. First set the hour by turning the knob, press to confirm. Next set minute by turning the knob, press to confirm.
B4-B6 – Press the menu button to navigate to the “MP1” (probe 1). Once the “MP1” icon flashes, press the knob to confirm. The “MP1” icon will stop flashing and stay lit, you can now rotate knob to adjust the meat temperature of the probe. Press knob to confirm.
If needed, press menu button again for MP2 and MP3 repeating the same steps. (Note: A meat probe needs to be inserted into jacks, otherwise they will be skipped when clicking the menu icon)
B7 – Press the menu button to navigate to the “Cycle” Setting. Once the “Cycle” icon flashes, press the knob to confirm. The “Cycle” icon will stop flashing and stay lit, your display will now alternate between smoker temp and the timer.
C. Query button
Press the query button to view the set time and meat probe temperature.
D. WIFI
When the WiFi symbol is blinking, the smoker is not connected via Bluetooth or WiFi. Download the app and follow to prompts to connect your smoker and link your device.
The WiFi symbol will be solid when connected successfully.
*Bluetooth must be enabled on WIFI device in order to connect to smoker.

Smoke
Temp Range: 80°-180°F | Burner Wattage: 725W
This is the recommended setting when using a sawdust pan for smoke production.
A lower wattage output from the burner reduces the chance for burning sawdust and produces a more controlled stable smoke cycle.
When smoking at lower temperatures, we recommend building a smolder on the sawdust at 130°F then reducing the temperature of your smoker as needed to the preferred target range.
Cook
Temp Range: 80°-300°F | Burner Wattage: 1450W
This is the recommended setting for cooking product above 180°F. It can also be used to hold lower temps without a sawdust pan and may come in handy when smoking in colder climates as the higher wattage burner setting will produce more radiant heat within the smoker.
We do not recommend this setting with the use of our sawdust pan

SMOKER MAINTENANCE CLEANING & CARE

The smoker is designed to be low-maintenance and easy to clean, so you can spend less time cleaning and more time enjoying your smoked meats. To ensure your Pro Smoker runs properly, please follow the following cleaning tips:
General Care

• Before using the shelves, spray them with any non-stick spray.
• Line the entire drip pan with aluminum foil and change after each use for easy clean up and to prevent grease build up.
• Keep your door gasket oiled with mineral oil or cooking spray to prevent gasket from sticking.

Cleaning

• After each use allow the smoker to cool completely before cleaning.
• Do not clean interior walls completely – only remove loose debris. The smoke film on the walls will improve the product flavor and will not affect the performance of the smoker
• Remove the shelves/sticks and the drip pan and clean with hot, soapy water
• Use soap-filled steel wool pads to remove baked on grease and stains
• Rinse, dry and store shelves and pan inside the smoker

DO NOT use excessive amounts of water in the interior of the smoker. If water is used, dry out the interior thoroughly before operating.
Problems or Questions?
If you have any problems or questions on set up and start up, call the manufacturer at 1-800-874-1949 (Hours of Operation: 8:00 am-4:30 pm) and ask for Smoker Service Support or go to our website: www.pro-smoker.com/support for assistance.
Note: Before calling for service, be sure you have power to your smokehouse.

TROUBLESHOOTING

WARNING
Always unplug your smoker before making any repairs.
Repairs should be made by trained personnel only.

Plugged In
No power from outlet| Check outlet for power
Fuse is blown| If blown, replace – if fuse blows again, check for shorted burner or wires
Controller is on but burner does not heat| Wire connections are bad| Repair wiring connection
Burner is shorted out| Replace Burner
Controller will not turn burner off| Shorted Wire| Repair wiring connection
Burner is shorted out| Replace Burner
Control is malfunctioning| Replace Controller
Door leaks smoke at door edges| Door gasket is bad| Replace door gasket
The Smoker keeps Tripping the GFCI| Insufficient Outlet Power| Use A Grounded 20AMP Outlet
Extension Cord Is Too Long| Shorter Heavy-Duty Extension Cord
Element or Wiring Shorted| Replace Element or Wiring
Corrosion In Controller| ** Replace Corroded Components
Problem|  Possible Cause | Solution(s)
---|---|---
Error Indicator – Er1
RTD open circuit or short circuit fault| RTD cable is not plugged in correctly| Ensure that RTD cable is plugged In correctly
** RTD Failure| Replace RTD
Controller is faulty| Replace the controller
Error Indicator – ErH Temperature fault| Temperature is too high| Turn off and allow to cool
RTD failure| Replace RTD
Controller is faulty| Replace the controller
Error Indicator – ErC Cook heating wire fault| Cook cable is not plugged in correctly| Ensure the Cook cable is plugged in correctly
Cook heating wire fault| Replace Cook heating wire
Controller faulty| Replace the controller
Error Indicator – ErS Smoke heating wire fault| Smoke cable is not plugged in correctly| Ensure the Smoke cable is plugged in correctly
Smoke heating wire fault| Replace Smoke heating wire
Controller faulty| **** Replace the controller

The official
SMOKEHOUSE RECIPE COOKBOOK
Now that you’ve learned how to operate your smokehouse, lets get smoking!
For those who are new to smoking or looking for some inspiration, we put together a collection of the Hanni family’s favorite recipes to get you started. As you gain experience with your smokehouse, feel free to experiment with perfecting some recipes of your own. We can’t wait to see what you cook up.
GIVE US A SHOUT
Make something in your smokehouse that’s too good to not share?
Be sure to tag us @PROSMOKERWI on your next social media post.

https://psseasoning.com/

STOCK UP ON SUPPLIES
If you need seasoning, casings or supplies for your next creation? We’ve got you covered.
Scan this QR code or go to psseasoning.com to find everything you’ll need.
MORE RECIPES & TUTORIALS
From venison sausage to smoked cheese, discover our complete collection of recipes & tutorials by scanning this QR code or by going to pro- smoker.com/recipes.

https://pro-smoker.com/blogs/recipes

POLISH KIELBASA

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Type: Sausage| Batch Size: 25 lbs.| Total Time: 23-25 Hours

Ingredients

• 15 Lbs – Beef Trims
• 10 Lbs – Pork trims
• 3-4 Cups – Distilled Water
• Polish Kielbasa Seasoning & Cure (for 25 lbs meat)
• 38-42mm Natural Hog Casings Pro’s Choice: PS Seasoning
• Smoked Polish Kit Includes Seasoning, Casings & Cure

Preparation

1.  Prepare casings by rinsing, then soak in warm water for 30 minutes.
2. Grind beef and pork together once through a 3/8” plate.
3. Re-grind once through a 3/16” plate.
4. Add seasoning to meat and mix for 2 minutes until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes until meat block becomes very tacky.
7.  Load meat block into stuffer and stuff into casings.
8. Link sausages into 7” sections.
9. est sausage in the fridge overnight to allow flavor and cure development.
10. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 110°F on Smoke mode with dampers wide open.
2. Hang sausages on smoke sticks (avoid overcrowding for optimal airflow).
3. Insert meat probe into one sausage to monitor temperature.
4. Dry sausage at 110°F for 2 hours.
5. Increase temperature to 120°F, run 1 hour.
6. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
7. Increase temperature to 130°F. Set dampers to 2/3 closed. Run 1 hour.
8. Increase temperature to 140°F, run 1 hour.
9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour.
10. Increase temperature to 160°F, run 1 hour.
11. Increase temperature to 180°F and run until the internal temperature of sausage reaches 155°F. (2-4hrs)
12. Remove sausage from smoker and place in an ice bath until internal temperature drops to 100°F.
13. Hang sausage at room temperature for 2 hours to bloom.
14. Store in refrigerator up to 2 weeks or freezer up to 6 months.

RING BOLOGNA

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Type: Sausage| Batch Size: 25 lbs.| Total Time: 18-22 Hours

Ingredients

• 15 lbs. – Beef Trims
• 10 lbs. – Pork Trims
• 3-4 Cups – Distilled Water
• Wiener Seasoning & Cure (For 25 Lbs Meat)
• 24-26mm natural sheep casings Pro’s Choice: PS Seasoning
• No. 155 Blue Ribbon Wiener Seasoning

Preparation

1.  Rinse casings and soak in warm water for 30 minutes.
2. Grind beef and pork together once through a 3/8” plate.
3. Re-grind once through a 3/16” plate. Optional: For a finer more traditional hot dog, regrind through a 1/8” plate.
4. Add seasoning to meat and mix for 2 minutes until fully incorporated.
5.  Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes until meat block becomes very tacky.
7. Load meat block into stuffer and stuff into casings.
8. Link hot dogs into 7” sections.
9. Rest hot dogs in fridge overnight to allow flavor and cure development.
10. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 130°F on Smoke mode with dampers wide open.
2. Hang hot dogs on smoke sticks (avoid overcrowding for optimal airflow).
3. Insert meat probe to monitor temperature.
4. Dry hot dogs at 130°F for 2 hours.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
6. Increase temperature to 180°F. Set dampers to 2/3 closed.
7. Run until internal temperature of hot dogs reaches 155°F. (4-6hrs)
8. Remove hot dogs from smoker and place in an ice bath until internal temperature drops to 100°F.
9. Hang hot dogs at room temperature for 2 hours to bloom.
10. Store in refrigerator up to 2 weeks or freezer up to 6 months.

BOLOGNA

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Type: Sausage| Batch Size: 25 lbs.| Total Time: 21-23 Hours

Ingredients

• 13 lbs. – Lean Beef Trims
• 12 lbs. – Lean Pork Trims
• 3-4 Cups – Distilled Water
• Bologna Seasoning & Cure (for 25 Lbs meat)
• Casings – 40mm or 43mm Tied Rounds

Pro’s Choice: PS Seasoning

• No. 211 Blue Ribbon Bologna Seasoning
• No. 665 Bologna Seasoning (no MSG)

Preparation

1. Prepare casings by rinsing, then soak in warm water for 30 minutes.
2. Grind beef and pork together once through a 3/8” plate.
3. Regrind once through a 3/16” plate.
4. Add seasoning to meat and mix for 2 minutes until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes until meat block becomes very tacky
7. Load meat block into stuffer and stuff into casings. Tie off the ends.
8. Rest sausage in the fridge overnight to allow flavor and cure development.
9. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 130°F on Smoke mode with dampers wide open.
2. Hang ring bologna on smoke sticks (avoid overcrowding for optimal airflow).
3. Insert meat probe into one link to monitor temperature.
4. Dry the ring bologna at 130°F for 2 hours.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
6. Increase temperature to 170°F. Set dampers to 2/3 closed.
7. Run until the internal temperature of the ring bologna reaches 155°F. (6-8hrs).
8. Remove ring bologna from smoker and place in an ice bath until internal temperature drops to 1009.
9. Hang the ring bologna at room temperature for 2 hours to bloom.
10. Store in refrigerator up to 2 weeks or freezer up to 6 months.

SUMMER SAUSAGE

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Type: Sausage| Batch Size: 25 lbs.| Total Time: 23-25 hours

Ingredients

• 15 Lbs – Beef Trims or Venison
• 10 Lbs – Pork Trims
• 3-4 Cup – Distilled Water
• Summer Sausage Seasoning and Cure (for 25 lbs of Meat)
• 2½” X 12” Mahogany Casings Pro’s Choice: PS Seasoning
• Garlic Summer Sausage Kit Includes Seasoning, Casings & Cure

Preparation

1. Prepare casings by rinsing, then soak in warm water for 30 minutes.

2. Grind beef (or venison) and pork together once through a 3/8” plate.

3. Re-grind once through a 3/16” plate.

4.  Add seasoning to meat and mix for 2 minutesuntil fully incorporated.

5. Mix cure with water, then add to meat block.

6. Continue mixing for an additional 5-7 minutes until meat block becomes very tacky.

7. Load meat block into stuffer and stuff into casings.
   Tie off the ends.

8. Rest sausage in the fridge overnight to allow flavor and cure development.

9. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 110°F on Smoke mode with dampers wide open.

2. Hang sausage on smoke sticks (avoid overcrowding for optimal airflow).
   If you don’t have smoke sticks, sausage can be laid directly on racks.

3. Insert meat probe into one sausage to monitor temperature.

4. Dry sausage at 110°F for 2 hours.

5. Increase temperature to 120°F, run 1 hour.

6. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.

7. Increase temperature to 130°F. Set dampers to 2/3 closed, run 1 hour.

8. Increase temperature to 140°F, run 1 hour.

9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour.

10. Increase temperature to 160°F, run 1 hour.

11.  Increase temperature to 180°F and run until internal temperature of summer sausage reaches 155°F. (2-4hrs)

12. Remove sausage from smoker and place in an ice bath until internal temperature drops to 100°F.

13. Hang sausage at room temperature for 2 hours to bloom.

14. Store in refrigerator up to 2 weeks or freezer up to 6 months.

SNACK STICKS

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Type: Sausage| Batch Size: 25 lbs.| Total Time: 22-24 Hours

Ingredients

• 15 Lbs – Beef Trims or Venison
• 10 Lbs – Pork trims
• 3-4 Cups – Distilled Water
• Snack Stick Seasoning & Cure for 25 lbs meat
• 21mm Collagen Casings or Natural Sheep Casings Pro’s Choice: PS Seasoning
• Original Snack Stick Kit Includes Seasoning, Casings & Cure
• Hot Snack Stick Kit Includes Seasoning, Casings & Cure

Preparation

1. If using sheep casings, prepare by rinsing, then soaking in warm water for 30 minutes.
2. Grind beef (or venison) and pork together once through a 3/8” plate.
3. Re-grind once through a 3/16” plate.
4.  Add seasoning to meat and mix for 2 minutesuntil fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes until meat block becomes very tacky.
7. Load meat block into stuffer and stuff into casings.
8. Rest snack sticks in fridge overnight to allow flavor and cure development.
9. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 110°F on Smoke mode with dampers wide open.

2. Hang snack sticks on smoke sticks (avoid overcrowding for optimal airflow).
   If you don’t have smoke sticks, snack sticks can be laid directly on racks.

3. Insert meat probe to monitor temperature.

4. Dry snack sticks at 110°F for 2 hours.

5. Increase temperature to 120°F, run 1 hour.

6. Fill pan 3/4 full with sawdust and dampen thoroughly with water.
   Form mixture into a funnel shape and place on the heating element.

7. Increase temperature to 130°F. Set dampers to 2/3 closed, run 1 hour.

8. Increase temperature to 140°F, run 1 hour.

9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour.

10. Increase temperature to 160°F, run 1 hour.

11. Increase temperature to 180°F and run until internal temperature of snack sticks reaches 155°F. (1-3 hrs)

12. Remove snack sticks from smoker and place in an ice bath until internal temperature drops to 100°F.

13. Hang snack sticks at room temperature for 2 hours to bloom.

14. Store in refrigerator up to 2 weeks or freezer up to 6 months.

WHOLE HAM

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Type: Pork| Batch Size: 16-18 lbs.| Total Time: 9-10 Days

Ingredients

• 16-18 LB – Whole Ham (uncured)
• Cure – Pre-measured for weight of ham
• Seasoning, if desired Pro’s Choice: PS Seasoning
• Speed Cure
• Maple Meat Cure and Brine Mix
• Apple Pie Rub

Preparation

1. Pat ham dry with paper towel.
2. Follow curing instructions that come with your cureusage will vary based on cure and weight of the meat.
3. After curing, remove ham from brine and rinse well with cold water.
4. Pat dry with paper towel and place in fridge overnight to dry out.
5. Remove ham from the fridge and season topically. Rest at room temperature while the smoker preheats.
6. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.

2. Place ham in a stockinette and then tie it to a smoke stick. Hang the ham on the top rung in the smoker.
   If you do not have a stockinette or smoke stick, you can place the ham on a rack in your smoker. We recommend a stockinette for best results.

3. Place a meat probe in the ham to monitor temperature.

4. Run until internal temperature reaches 90°F. (3-4 hours).

5. Fill pan 3/4 full with sawdust and dampen thoroughly with water and then form into a funnel shape. Place the pan on the heating element.

6. Smoke for 3 hours.

7. Carefully remove sawdust pan and change the setting to Cook. Increase the temperature of the smoker to 225°F. Fully close dampers.

8. Cook until the internal temperature of the ham reaches 150°F. (4-5 Hours) Pro tip: If using sauce, baste generously last 30 minutes of cooking.

9. Remove from the smoker and rest 1 hour before slicing or cooling completely.

BACON

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Type: Pork| Batch Size: 20 lbs.| Total Time: 1-2 Weeks

Ingredients

• 20 Lbs – Pork belly (5 lb portions)
• Bacon Cure – For 20 lbs meat
• Topical Rub, if desired Pro’s Choice: PS Seasoning
• Maple Meat Cure (wet)
• PS Bacon Dry Rub Cure (dry)
• Big Kahuna Rub
• Hot Honey Bee Sting Rub

Preparation

1. Pat the pork belly dry with paper towel.
2. Follow curing directions that come with your bacon cure – wet cure and dry cure will have different process and both will deliver fantastic results.
3. Once cured, rinse the pork bellies with cold water and pat dry with paper towel.
4. Place the pork bellies on rack lined trays and into the fridge overnight to dry out.
5. Remove pork bellies from the fridge and rest at room temperature while the smoker preheats. If using a topical rub, apply at this stage.
6. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode with dampers wide open.
2. Place the pork bellies on rack, fat side up, and then place them in the smoker.
3. Insert a meat probe to monitor temperature.
4. Run until internal temperature reaches 90°F (about 1 hour).
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
6. Set dampers to 2/3 closed, smoke for 2 hours.
7. Carefully remove the sawdust pan from the smoker.
8. Change to Cook mode and increase the temperature to 225°F, close dampers.
9. Run until internal temperature reaches 150°F (2-4 hours). 10. Remove bacon from smoker and rest at room temperature for 30 minutes before placing in the fridge to cool completely.

PULLED PORK

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Type: Pork| Batch Size: 16-20 lbs.| Total Time: 14-20 Hours

Ingredients

• 2 – Pork Shoulder or butts (8-10 lb average)
• ½ Cup – Mustard
• 2½ Cup – BBQ Rub

Pro’s Choice: PS Seasoning

• Brew City Mustard
• Notorious PIG Rub

Preparation

1. Pat pork dry with a paper towel and trim as needed.
2. Score the fat cap in a crosshatch pattern.
3. Slather the pork with mustard and season generously on all sides.
4. Allow pork to rest at room temperature for 45 minutes while smoker pre-heats.
5. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.
2. Place pork butts on separate racks in the smoker, fat cap up.
3. Insert meat probe to monitor temperature.
4. Run until internal temperature reaches 90°F (2-4 hours).
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
6. Smoke until internal temperature reaches 165°F (3-5 hours).
7. Remove pork from smoker and wrap well with butcher paper.
8. Return wrapped pork to smoker and insert meat probe.
9. Carefully remove sawdust pan from the smoker.
10. Change to Cook mode and increase temperature to 250°F, close dampers.
11. Run until internal temperature reaches 200°F (8-10hrs).
12. Remove pork from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3. Shred and enjoy.

BBQ RIBS

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Type: Pork| Batch Size: 6-8 lbs.| Total Time: 5-7 Hours

Ingredients

• 4 Racks – Pork Back Ribs
• 1/3 Cup – Mustard
• 1 Cup – Seasoning
• 1/4 Cup – Apple Cider Vinegar
• 1 Cup – BBQ Sauce

Pro’s Choice: PS Seasoning

• Brew City Mustard
• Blue Ribbon Rib Rub
• Cherry Bomb BBQ Sauce

Preparation

1. Pat ribs dry with paper towel and remove membrane.
2. Slather ribs with mustard and season generously on all sides.
3.  Allow ribs to rest at room temperature whilesmoker preheats.
4. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.

2. Place ribs on racks, bone side down, and then place in smoker.

3. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.

4. Smoke for 2 Hours.

5. Open smoker to spritz ribs with apple cider vinegar and carefully remove the sawdust pan from the smoker.

6. Change to Cook mode and increase the temperature to 250°F, close dampers.

7. Run for 3-5 hours until desired tenderness. (pro tip: spritz ribs with apple cider vinegar every hour to maintain moisture)
   Optional: Once the ribs are done, lightly baste with sauce and then return to the smoker for an additional 20 minutes.

8. Remove the ribs from the smoker and rest for 10 minutes before serving.

SMOKED TURKEY

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Type: Turkey| Batch Size:16-20 lbs.| Total Time: 18-22 Hours

Ingredients

• Whole Turkey (16-20 lbs)
• Turkey Brine Kit
• 1 TB – Olive Oil
• 3/4 Cup – Seasoning

Pro’s Choice: PS Seasoning

• Tipsy Tom Turkey Kit (Includes Brine Mix, Rub & Bag)

Preparation

1. Prepare turkey according to directions on brine kit.
2. Remove turkey from brine and rinse thoroughly with cold water. Then pat dry with paper towel.
3. Drizzle turkey with olive oil and rub into the skin.
4. Season generously. Truss/dress the turkey.
5. Allow turkey to rest at room temperature for 1 hour before placing in the smoker.
6. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.

2. Place turkey on a rack, breast side up. Place an aluminum pan on rack below the turkey to catch drippings (Pro tip: use drippings for gravy).

3. Insert a meat probe to monitor temperature.

4. Run until internal temperature reaches 90°F (about 1 hour).

5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.

6. Set dampers to 2/3 closed, smoke for 2 hours.

7. Carefully remove the sawdust pan.

8. Change setting to Cook and increase temperature to 275°F, close dampers.

9. Cook until turkey reaches an internal temperature of 170°F. (about 3-4 hours)
   Pro Tip: To crisp up the skin, finish your turkey in a pre-heated oven at 400°F for 15-20min

10. Remove from smoker and rest for 30-45 minutes before carving.

SMOKED SALMON

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Type: Fish| Batch Size:6 lbs.| Total Time: 3-4 Hours

Ingredients

• 6 Lbs. – Salmon Filets (About 2 sides, scaled & de-boned)
• 4 TB – Mustard
• 1 Cup – Seasoning

Pro’s Choice: PS Seasoning

• Buzzed Hot Honey Mustard
• Hot Honey Bee Sting Rub Or
• Big Dill Mustard
• Spicy Pickle Seasoning

Preparation

1. Pat the salmon dry with paper towel.
2. Slather each filet with 2 TB of mustard.
3. Season salmon generously with your choice of seasoning.
4. Allow salmon to rest at room temperature while smoker preheats.
5. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.
2. Place the salmon on racks, skin side down, and place in the smoker.
3. Insert a meat probe to monitor temperature.
4. Run for 1 hour.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
6. Smoke until internal temperature reaches 145°F (2-3 hours).
7. Pull and rest for 10 minutes before serving or cooling completely.

SMOKED BRISKET

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Type: Beef| Batch Size:20-30 lbs.| Total Time:14-22 Hours

Ingredients

• 2 Beef Briskets (10-15 lbs Average)
• 1/2 Cup – Mustard
• 2½ Cup – Seasoning

Pro’s Choice: PS Seasoning

• Brew City Mustard
• The General SPG Rub

Preparation

1.  Pat the brisket dry with a paper towel.
2. Trim the brisket as needed and bring the fat cap down to 1/4”.
3. Slather the briskets with mustard and then season all sides generously with seasoning.
4. Allow to rest at room temperature while the smoker preheats (45 minutes).
5. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode and set dampers to 2/3 closed.
2. Place briskets on separate racks in the smoker, fat cap up.
3. Insert meat probe to monitor temperature.
4. Run for 2-4 hours until the internal temperature reaches 90°F.
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water and then form into a funnel shape. Place the pan on the heating element.
6. Smoke for 3-5 hours until the internal temperature reaches 165°F.
7. Remove the briskets from the smoker and wrap well with butcher paper and then return to the smoker. Replace the meat probe and remove sawdust pan.
8. Change to Cook mode and increase temperature to 225°F, close dampers.
9. Cook until the internal temperature of the brisket reaches 190-195°F.
10. Remove brisket from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.

BEEF JERKY

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Type: Beef| Batch Size: 5 lbs.| Total Time:24-27 Hours

Ingredients

• 5 Lbs – Lean Beef
• Jerky Seasoning & Cure
• 1 Cup – Water

Pro’s Choice: PS Seasoning

• Cracked Pepper & Garlic Jerky Kit
• Buttery Prime Rib Jerky Kit
• Maple Jalapeno Jerky Kit

Preparation

1.  Combine jerky seasoning and cure with 1 cup of water and stir until well combined.
2. Slice beef against the grain, into ¼” to 3/8” slices (using a meat slicer will give you the best results)
3. Combine the sliced meat and jerky marinade together in a bowl and mix until meat is well coated.
4.  Place meat in a zip lock bag and refrigeratefor 12 hours.
5. Remove jerky from fridge and lay onto racks in a single layer (avoid overcrowding for optimal airflow). Let it rest at room temperature while the smoker preheats.
6. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 140°F in Smoke mode with dampers wide open.
2. Place racks of jerky in smoker. Run 2 hours.
3. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
4. Increase temperature to 170°F. Set the dampers to 2/3 closed.
5. Smoke for 3 hours.
6. Carefully remove the sawdust pan from the smoker. (Pro Tip: Rotating racks at this stage will promote even drying).
7. Set the dampers wide open and run until desired texture (3-5 hrs).
8. Turn smoker off and let it rest in the smoker for 4-5 hours before packaging and storing.

WARRANTY

REGISTRATION ENREGISTREMENT

Warranty registration must be filled out and sent to manufacturer for validation of warranty.
Please fill out registration at your earliest convenience.
Please Complete This Form And Return To
Woodland Manufacturing
Attention: Warranty
PO Box 278
Iron Ridge, WI 53035

Name:………………………..
Address :…………………………
City:……………………….
State:……………………
E-Mail:………………………….
Phone Number:……………………….
Date of Purchase :………………………
Purchased From :……………………………..
Model :………………………
Serial ;……………………….
Note: You Must Provide Proof of purchase to validate your warranty, keep a copy for your records.

https://pro-smoker.com/pages/product-warranty-registration

If you prefer to register online, please scan this QR code, or go to <https ://pro-smoker.com/pages/warranty> to easily complete your registration.
ONLINE WARRANTY REGISTRATION

LIMITED WARRANTY

What Does This Warranty Cover? Woodland Manufacturing Inc., manufacturer of your electric vertical sawdust smoker, warrants the CABINET of your smoker for one (1) year from the date of sale to the original owner only, against defects in material and workmanship, and warrants the ELECTRICAL COMPONENT PARTS of your smoker for ninety (90) days from the date of sale to the original owner only, against defects in material and workmanship.
This warranty is void if the smoker is used with pellets or operated in a manner not described in the user manual. Any modifications or alterations to the smoker’s original design or intended use may also result in the warranty being voided. This includes but is not limited to improper installation, unauthorized repairs, and non-compliance with safety instructions provided in the user manual. Any damage or malfunction arising from such use, operation, or modifications will not be covered under this warranty.
What Does This Warranty Not Cover? There is no warranty on the components of the smoker and no warranty on any decals, caulk, paint, or gaskets. Woodland Manufacturing Inc. shall not be responsible for damage caused by corrosion. Woodland Manufacturing Inc. takes every precaution to utilize materials that retard rust by using high-temperature stainless steel. Even with these safeguards, the protective coatings can be compromised by corrosive substances and conditions beyond Woodland Manufacturing’s control.
High temperatures, chlorine, excessive humidity, industrial fumes, lawn pesticides, fertilizers and salt are some (but not limited to) substances that can affect paint or metal coatings. For these reasons, the limited warranty DOES NOT COVER RUST OR ALUMINUM OXIDATION OF MATERIAL.
THERE ARE NO OTHER EXPRESS WARRANTIES BEYOND THE TERMS OF THIS LIMITED WARRANTY. IN NO EVENT SHALL WOODLAND MANUFACTURING INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.
How Long Does The Coverage Last? The warranty period is 1 year for the cabinet and 90 days for  electrical component parts. Repair or replacement of smokehouse parts does not extend the warrantybeyond 1 year from the date of purchase for the cabinet or 90-days from the date of purchase for electrical components.
What Will Woodland Manufacturing Inc. Do? During the term of the limited warranty, Woodland Manufacturing Inc.’s obligation shall be limited to furnishing a replacement for covered, failed components, F.O.B. point of shipment, if it is within the warranty period. Woodland Manufacturing Inc. will not charge for repair or replacement for parts returned, freight prepaid, if the part of parts is found by Woodland Manufacturing Inc. to be defective upon examination. Woodland Manufacturing Inc. shall not be liable for transportation charges, labor costs or export duties.
How Do You Get Service? Return your product, freight prepaid, to Woodland Manufacturing Inc.; or, contact the Woodland Manufacturing Inc. Customer Satisfaction Department toll free at 1-800-874-1949.
Your Limited Warranty coverage begins on the original date of purchase and proof of purchase is required with your warranty registration to validate your warranty. To activate and validate your product’s warranty, you must complete the included warranty registration card and mail it to Woodland Manufacturing Inc . within 90 days from the date of purchase. Alternatively, you can register your warranty online by visiting https://pro-smoker.com/pages /product-warranty-registration and following the provided instructions. Failure to register the warranty within the specified time frame may result in a delay or denial of warranty coverage. Failure by California residents to complete this registration form does not diminish their warranty rights.
How Does State Law Apply? Woodland Manufacturing shall not be liable for any incidental, special,  indirect, or consequential damages as a result of using this smokehouse. Some states do not allow theexclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Contact Information
If you have any problems or questions on set up and start up, call the manufacturer at 1-800-874-1949 (Hours of Operation:
8:00 am-4:30 pm CST) and ask for Smoker Service Support.

Pro Smoker
120 S. Main St. Iron Ridge, WI 53035
Office/Bureau: 1-800-874-1949
Hours of Operation: 8:00 am-4:30 pm
Email: info@pro-smoker.com
WWW.PRO-SMOKER.COM
Smoke With Us!

Documents / Resources

| PRO SMOKER PRO-PKC Pro Classic Smokehouse [pdf] Owner's Manual
PRO-PKC Pro Classic Smokehouse, PRO-PKC, Pro Classic Smokehouse, Classic Smokehouse, Smokehouse
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References

• Pro Smoker Smokehouses
• Recipes – Pro Smoker
• PS Seasoning: Sauces & Rubs for Home Cooks, Sausage & Jerky Making
• smoker.com
• FAQ Page – Pro Smoker
• Product Warranty Registration – Pro Smoker

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