AmeriQue and Jerky?

Preheat the Amerique and go with 180* for 3 hours with the door closed. Should be just right.

I tried the GLH method and it is spot on. Make sure your AQ temp is correct. My ST ran a little hot and the jerky was just a tad (not much) too dry. Let us know what you do and how it works.

Yes, I did the cookshack marinade overnight and cooked the next day at 200 for 3 hours, flipping once and they turned out great.

Flipping once? What is that?

GLH, the cookbook supplied with my amerique said to do for 2 hours, at the end of one hour they said to turn the meat over and to switch rack levels if you are doing more than one rack.

Mike -- If you hang your jerky from jerky rods, skewers or toothpicks you can do a lot more jerky and turning is not necessary!

JMO here but 2 hrs @ 200˚ sounds like too short a time and too hot a temp. But... Whatever works for you and your satisfaction is what counts!

Order the jerky rods for the AmeriQue. You need probably 6 of them for starters. The ones for the Smokette will be too short. Jerky on the rods sure don't require turning. Preheat, load in the jerky and the woodbox, shut the door, set on 180*, wait 3 hours, take out and lay out on paper towels until cool, refrigerate in ziplocks.