Woodland PK 50 Smoker 'N Roaster Instruction And Recipe Manual
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Woodland PK 50 Smoker 'N Roaster Instruction And Recipe Manual

Woodland PK 50 Smoker 'N Roaster Instruction And Recipe Manual

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ATTENTION!!
DO NOT USE PELLETS OR CHIPS
DO NOT OPERATE THIS SMOKER 'N ROASTER
WITHOUT READING THE SET UP AND
INSTRUCTION MANUAL COMPLETELY!
If you have any problems or questions on set up and start up, call
the manufacturer at 1-800-328-8313 and ask for Smoker Service
This Smoker 'N Roaster is designed for smoking, cooking and
roasting meat. When you are operating your PK Smoker you must
follow these simple steps; failure to do so may result in a fire
hazard, spontaneous combustion or other types of harm.
1. WHEN SMOKING WITH THE PK SMOKER 'N
ROASTER, ALWAYS ENSURE THAT YOUR HEAT
SWITCH IS IN THE DOWN POSITION (INDICATING
625 WATTS) AND THAT YOUR DAMPERS ARE 2/3
CLOSED.
2. NEVER OPEN THE DOOR WHEN HEAVY SMOKE
APPEARS! WAIT UNTIL SMOKE IS NOT VISIBLE
TO OPEN THE SMOKER!
3. DO NOT PLACE THE SMOKER 'N ROASTER ON
ANY TYPE OF COMBUSTABLE MATERIAL!
4. ONLY USE FINE SAWDUST IN PK SMOKER.
MOISTEN THE SAWDUST AND THEN FUNNEL THE
SAWDUST TO THE OUTSIDE OF THE PAN. OPEN
DAMPERS 2/3
Support.
RD
FOR THIS TYPE OF SMOKING.
RD
REV. 12/2019

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  • Page 1 ATTENTION!! DO NOT USE PELLETS OR CHIPS DO NOT OPERATE THIS SMOKER ‘N ROASTER WITHOUT READING THE SET UP AND INSTRUCTION MANUAL COMPLETELY! If you have any problems or questions on set up and start up, call the manufacturer at 1-800-328-8313 and ask for Smoker Service Support.
  • Page 2 When you first receive your PK Smoker ‘N Roaster you must complete the following prior to use: 1. Check for any damages or shipping issues that may have occurred during the transportation of your smokehouse. 2. Install the 4 casters (included) prior to use. 3.
  • Page 3 BURNER DRIP PAN INSTALLATION • Always unplug your smoker first, then lift front of burner and install the burner drip pan Figure 1...
  • Page 4 BURNER DRIP PAN INSTALLED Figure 2...
  • Page 5 PK’s SMOKER, CABELA’S PRO 50 & PRO 100 INSTRUCTION AND RECIPE MANUAL Manufactured by: Woodland Manufacturing, Inc. Pro Smoker ‘N Roaster P.O. Box 278 Iron Ridge, WI 53035 800-328-8313 You have just purchased one of the finest smokers available today.

  • Page 6: Table Of Contents

    INDEX Specifications ...................1 Installation and Preparation .............1 General Smoking Instructions ............1 Safety Precautions ................2 Operating your Smoker Control............3 Special Features ................4 Outstanding Features ...............5 Cleaning & Care ................6 Cleaning Record................7 Trouble Shooting ................8 Warranty ..................9 Wiring Diagram ............... 50 PP Wiring Diagram ..............

  • Page 7: Specifications

    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) –...

  • Page 8: Safety Precautions

    THE FOLLOWING SAFETY PRECAUTIONS SHOULD BE OBSERVED WHEN USING YOUR SMOKER READ ALL INSTRUCTIONS CAREFULLY 1. Use properly grounded outlets – be sure to use 3-wire plugs and 3-wire grounded receptacles. 2. Do not touch HOT accessories – use hot pads or a pair of gloves. 3.

  • Page 9: Operating Your Smoker Control

    BULB & CAPILLARY CONTROLLER Turn temperature control knob to desired temperature. HOW TO OPERATE YOUR DIGITAL CONTROLLER 1.) TURN THE MAIN SMOKEHOUSE TOGGLE SWITCH TO THE “ON” POSITION. 2.) PRESS THE SET BUTTON ONCE AND “SP” WILL APPEAR ON THE DISPLAY. 3.) PRESS THE SET BUTTON AGAIN AND THE VALUE ON THE DISPLAY CAN NOW BE CHANGED WITH THE UP AND DOWN ARROWS.

  • Page 10: Special Features

    FEATURES The smoker can be used for all types of smoking, such as poultry, ham, sausage, fish, bacon, beef jerky, hot sticks and more. ROASTING You will be able to roast such things as prime rib, baby back ribs, poultry, pork loins and many more. Temperature settings for •...

  • Page 11: Outstanding Features

    OUTSTANDING FEATURES 1. This smoker has a stainless steel interior and a painted or stainless steel exterior. It is currently available in an all stainless steel (inside and out) unit. 2. Stainless steel sawdust pan. 3. Chrome wire racks (20 lb. capacity). 4.

  • Page 12: Cleaning & Care

    CLEANING AND CARE 1. Line the entire drip pan with aluminum foil and discard after each use. 2. Before using the shelves, spray them with Pam or any non-stick spray. 3. Do not clean interior walls completely – only remove the loose scale.

  • Page 13: Cleaning Record

    CLEANING RECORD DATE STICKS SCREENS DRIP INSIDE SMOKER...

  • Page 14: Trouble Shooting

    TROUBLE SHOOTING NOTE: Always unplug your smoker before making any repairs. PROBLEM SOLUTION • Check if smoker is plugged • Check outlet for power. SMOKE/HEAT BURNER DOES • Check fuses to power supply. NOT COME ON If blown, replace - if fuse blows again, check for shorted burner or wires.

  • Page 15: Warranty

    The company reserves the right to change specifications or designs without notice and without incurring obligations. For all warranty items contact: Woodland Manufacturing Inc. 120 S Main St Iron Ridge, WI 53035 Email: info@pro-smoker.com...

  • Page 17: Replacement Parts

    REPLACEMENT PARTS ITEM # DESCRIPTION 04-0246 Digital Temperature Switch TS2-010 Probe for Digital Temperature Switch (2-wire, 5’ long) 04-0247 Temperature Control 60 – 250 ˚ 30 AMP, 250 Volt 04-0124 04-0600 Cord End 14-3 x 8 ft. 04-0601 Cord End 16-3 x 6ft 04-0144 Temperature Control Knob 60-250◦...

  • Page 18: Recipe Index

    RECIPES Smoked Polish Sausage (Kielbasa) ..............13 Wieners ......................14 Smoked Fish ...................... 15 Smoked Bacon ....................16 Bologna (Large or Ring) ................... 17 Smoked Summer Sausage (Country Smoked Without Garlic) ......18 Smoked Hams (Picnics) ..................19 Smoked Pepperoni Sausage ................20 Smoked Venison Sausage ..................

  • Page 19: Smoked Polish Sausage (Kielbasa)

    SMOKED POLISH SAUSAGE (KIELBASA) SUGGESTED INGREDIENTS - 25 LB. BATCH 25 Lb. Lean Pork Trims (85% Lean) 2 to 3 Cups Distilled Water 1 package Polish Sausage Seasoning & Cure Procedure: Grind all meat through 3/8” plate. Regrind through 1/8” plate. Mix maple cure with water and mix into meat.

  • Page 20: Wieners

    WIENERS SUGGESTED INGREDIENTS - 25 LB. BATCH 15 lbs. Lean Beef Trims (90% Lean) 10 lbs. Regular Pork Trims (85% Lean) 2 to 3 Cups of Distilled Water 1 Package of Wiener Seasoning & Cure Procedure: Grind all products through 3/8” plate. Regrind through 3/32” plate. Add cure to ½...

  • Page 21: Smoked Fish

    SMOKED FISH SUGGESTED CURING PROCEDURE: 5 Gallons Ice Cold Water (35-40 degrees F) 5 lbs. of Maple Cure Mix thoroughly Cover Pickle Procedure: Place pieces in plastic or S/S pan and submerge in Pickling Solution (Add weight to hold submerged). Keep in Pickling Solution from 4-6 hours. Remove and wash thoroughly.

  • Page 22: Smoked Bacon

    SMOKED BACON SUGGESTED CURING PROCEDURE: 5 Gallons Ice Water (35-40 degrees F) 5 lbs. of Maple Cure Mix thoroughly Cover Pickling Procedure: Inject bellies (8-10% of gross weight) with above cure. Use a hand or electric brine pump. Place bellies in plastic or S/S lugs and submerge in same.

  • Page 23: Bologna (Large Or Ring)

    BOLOGNA - LARGE OR RING SUGGESTED INGREDIENTS - 25 LB. BATCH 13 lbs. Extra Lean Beef Trims (90% Lean) 12 lbs. Regular pork Trims (85% Lean) 2 to 3 Cups of Distilled Water 1 Package of Bologna Seasoning & Cure Procedure: Grind all trims through 3/16”...

  • Page 24: Smoked Summer Sausage Country Smoked Without Garlic

    SMOKED SUMMER SAUSAGE COUNTRY SMOKED WITHOUT GARLIC SUGGESTED INGREDIENTS - 25 LB. BATCH 15 lb. Extra Lean Beef Trims (90% Lean) 10 lb. Regular Pork Trims (85% Lean) 1 Package of Summer Sausage Seasoning & Cure 2 to 3 Cups of Distilled Water Procedure: Grind all meat through 3/8"...

  • Page 25: Smoked Hams (Picnics)

    SMOKED HAMS - PICNICS Suggested Curing Procedure: Mix thoroughly 5 gallons of cold water (35-40 degree F) and 5 lbs. of Maple Cure. Inject meat with solution making sure cure is pumped around bones and in all muscles. Place in plastic or stainless steel containers and fully covered with pickling brine for 5-7 days at 35-40 degrees F.

  • Page 26: Smoked Pepperoni Sausage

    SMOKED PEPPERONI SAUSAGE SUGGESTED INGREDIENTS - 25 LB. BATCH 25 lbs. Extra lean Beef Trims (90% Lean) 1 Package of Pepperoni Seasoning & Cure 2 to 3 Cups of Distilled Water Procedure: Grind all meat through 3/8” plate. Regrind through 1/8” plate. Add cure to water, mix into meat.

  • Page 27: Smoked Venison Sausage

    SMOKED VENISON SAUSAGE SUGGESTED INGREDIENTS - 25 LB. BATCH 20 lb. Venison Meat (Lean) 5 lb. Regular Pork Trims (50% Lean) 1 Package Summer Sausage Seasoning & Cure 2 to 3 Cups of Distilled Water Procedure: Grind all meat through 3/8” plate or larger. Regrind through 1/8” plate. Add cure to water, mix into meat.

  • Page 28: Smoked Country Poultry

    SMOKED COUNTRY POULTRY SUGGESTED CURING PROCESS: 5 Gallons Cold Water (38-40 degrees F) 5 lbs. of Maple Cure Procedure: Dissolve Cure in water and mix thoroughly. * Inject product with hand brine pump or electric pump at 10% of weight of bird. Place in S/S or plastic lugs and submerge in the same pickle solution with a cover.

  • Page 29: Fresh Bratwurst

    FRESH BRATWURST SUGGESTED INGREDIENTS - 25 LB. BATCH 25 lb. Lean Pork Trims (85% Lean) 2 to 3 Cups of Distilled Water 1 Package of Bratwurst Seasoning Suggested Procedure: Grind pork trims through 1/8” plate. Add water and brat seasoning, mix for 3-5 minutes until meat becomes tacky.

  • Page 30: Fresh Italian Sausage (Sweet)

    FRESH ITALIAN SAUSAGE - SWEET SUGGESTED INGREDIENTS: 25 lb. Lean Pork Trims (85% Lean) 2 to 3 Cups of Distilled Water 1 Package of Italian Sausage Seasoning Processing Procedure: Grind all lean trims through 3/8” plate. Grind again through 1/8” plate. Add seasoning package and water mix for 3-5 minutes until meat becomes tacky.

  • Page 31: Fresh Pork Sausage (Hot)

    FRESH PORK SAUSAGE - “HOT” SUGGESTED INGREDIENTS - 25 LB. BATCH 25 lb. Lean Pork Trims (85% Lean) 2 to 3 Cups of Distilled Water 1 package of Hot Pork Sausage Seasoning Processing Procedure: Grind all meat through 3/8" plate. Grind again through 1/8” plate. Add water and seasoning and mix for 3-5 minutes until meat becomes tacky.

  • Page 32: Meat Loaf

    MEAT LOAF SUGGESTED INGREDIENTS - 25 LB. BATCH 20 lb. Lean Beef Trims (90% Lean) 5 lb. Regular Pork Trims (85% Lean) - May be done with all pork or all beef 3 to 4 Cups of Water 1 Package of Meat Loaf Seasoning Procedure: Grind beef through 1/8"...

  • Page 33: Beef Jerky (Brine Method - Mix Your Own Brine)

    BEEF JERKY (BRINE METHOD MIX YOUR OWN BRINE BRINE MIXTURE: 2 1/4 Gallons Water (38-40 degrees F) 3/4 lb. Sugar 2 1/4 lb. Salt 3/4 oz. Pink Speed Cure 1 oz. Garlic Salt 1 oz. Onion Salt Procedure: For best results use good lean meat. Put meat in freezer just long enough to firm up meat (about 1 ½...

  • Page 34: Fish Jerky

    FISH JERKY - DRY SALT METHOD The Smoker will dry fish just like the Indians did it out in the sun. Lean fish such as crappies, brook trout, flounder, perch, bluegills and bass will make the best fish jerky. Fish such as snapper, carp, northern pike and catfish do not work well.

  • Page 35: Mix Your Own Seasoning

    MIX YOUR OWN SEASONING COUNTRY STYLE SUMMER SAUSAGE INGREDIENTS FOR 50 LB. SAUSAGE: 16 oz. Salt 5 oz. Ground Black Pepper 2 Tbsp Cayenne Red Pepper 1 oz. White Pepper, ground 1 ½ oz. Garlic Salt (optional) 2 tsp Ground Coriander 1 tsp Ground Marjoram 1 tsp Ground Thyme 3 oz.

  • Page 36: Smoked Salmon, Mackerel Or Carp

    MIX YOUR OWN SEASONING SMOKED SALMON, MACKEREL OR CARP BRINE INGREDIENTS FOR 6 GALLONS: This will be enough for about 50 lbs. of fish. 6 Gallons of water (38-40 degrees F) 4 lbs. Pickling salt 1 lb. Sugar 1 lb. Brown Sugar 2 oz.

  • Page 37: Country Smoked Pepperoni Sticks (Beer Sticks)

    MIX YOUR OWN SEASONING COUNTRY SMOKED PEPPERONI STICKS (BETTER KNOWN AS BEER STICKS) INGREDIENTS FOR 25 LBS. 8 ½ oz. Salt 3 Tbsp. Black Pepper 5 Tbsp. Sugar or Dextrose 1 ½ Tbsp. Ground Mustard 5 tsp. Ground Anise Seed 1 Tbsp.

  • Page 38: Great Venison Sausage

    MIX YOUR OWN SEASONING GREAT VENISON SUMMER SAUSAGE INGREDIENTS FOR 50 LBS. MEAT: 16 oz. Salt 5 oz. Ground Black Pepper 2 tsp. Ground Coriander 1 tsp. Ground Marjoram 1 tsp. Ground Thyme 1 Tbsp Ground Red Pepper 1 oz. Ground White Pepper 1 ½...

  • Page 39: Country Style Mettwurst

    MIX YOUR OWN SEASONING COUNTRY STYLE METTWURST INGREDIENTS FOR 25 LB. MEAT: 2 Tbsp. Ground Nutmeg 2 ½ Tbsp. Ground White Pepper 2 ½ tsp. Ground Celery Seed 2 ½ Tbsp. Ground Allspice 2 ½ tsp. Marjoram 1 ½ tsp. Ground Caraway Seed 2 ½...

  • Page 40: Country Smoked Polish Sausage

    MIX YOUR OWN SEASONING COUNTRY SMOKED POLISH SAUSAGE INGREDIENTS FOR 50 LBS. MEAT: 16 oz. Salt 3 oz. Sugar or Dextrose 3 oz. Garlic Salt 2 1/4 oz. Black Pepper ½ oz. White Pepper 1 oz. Ground Marjoram ½ oz. Crushed Red Pepper 4 to 5 Cups of Water (38-40 degrees F) 2 oz.

  • Page 41: Home Smoked Ham

    MIX YOUR OWN BRINE HOME SMOKED HAM INGREDIENTS FOR 100 LBS OF MEAT: 1 Gallon of Water (38-40 degrees F) 1 – ½ lbs. Pickling Salt 3 - 4 oz. Sugar 4 oz. Pink Speed Cure Preparation: 2 fresh hams average of 12 ½ lbs each. Mix all ingredients and dissolve well in water.

  • Page 42: Our Very Own Special Barbeque Sauce

    OUR VERY OWN SPECIAL BARBECUE SAUCE Makes 1 quart, 6 oz. or 38 oz. 1 - 8 oz. Can Hunts tomato sauce 1 -15 oz. Can Hunts special tomato sauce w/tomato bits, onion & green pepper 1 - 6 oz. Can Hunts tomato paste 1 ½...

  • Page 43: Pork Chops Stuffed Or Regular

    PORK CHOPS STUFFED OR REGULAR 1/2" TO 3/4" THICK Preheat Smoker to 225 degrees F. Spray shelves or pans with no stick spray. Always put a 2 quart pan of water on the drip pan to add moisture. Place chops on shelves or pans and put them into the Smoker, keeping the temperature set at 225 degrees F.

  • Page 44: Recipes

    ROAST CHICKEN - WHOLE BIRDS Roasting Procedure: Preheat smoker to 180 degrees F. Place product in pans greased with butter or margarine or hang in stockinettes. Insert temperature probe into ball and socket - not touching bone. Roast at 200-225 degrees F until internal temperature reaches 160-165 degrees F.
  • Page 45 Woodland Manufacturing Inc. will not charge for repair or replacement for parts returned, freight prepaid, if the part of parts are 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.
  • Page 47 WARRANTY REGISTRATION PLEASE COMPLETE THIS FORM AND RETURN Woodland Manufacturing Attention: Warranty PO Box 278 Iron Ridge, WI 53035 Customer Name: ___________________________________________________ Address: ____________________________________________________ City, State, Zip: ____________________________________________________ E-Mail: _____________________________________________________ Phone Number: _____________________________________________________ Date of Purchase: ______________________________________________________ Purchased From: (please include name, city and state)
  • Page 48 What is your total household income? □ Less than $50,000 □ $50,000 - $100,000 □ Greater than $100,000 How many people in your household? Age: _____ □ Male □ Female Age: _____ □ Male □ Female Age: _____ □ Male □ Female Age: _____ □...

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Pk pro 50 smoker 'n roasterPk 100 smoker 'n roasterPk pro 100 smoker 'n roaster

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