Reply to "GLH method"

Former Member

Sorry about your jerky.
Ive said here before, and I will repeat what ive said before.
Ive made only a couple hundred pounds of jerky in my 150. I put in abt 3 to 4 oz. of wood and let it rip for about half an hour of steady smoke. Then open the door, swing it wide open and close it. I do this every 30 minutes.
It dumps a ton of moisture which cookshack smokers are noted for.
Not trying to sound like a know it all here, but if you dont remove excess moisture your results arent going to be what you hoped for.
High Mountain Jerky spices rock also. Thats pretty much all I use.
Good Luck with your next batch, and please open the door to dissipate excess moisture.

Mike

7/26/078:58 PM

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