Best guess

I like guessing games...LOL!

2-2.5 hrs, I do 1/4 inch strips and it takes around 4 hrs. Love my thermapin, but I usually go by feel.

I should have mentioned it will be coming out of a 38 degree frig and finished in a dehydrator.

Why would you be putting it in a dehydrator???

That is what the smoker is for as well.

Try this: http://www.lamaine.com/bbq/jerky2.html.

I have tried two different methods on the forum now and this is my preference. I cut my jerky 1/4 inch just like Dave does and it really dehydrates nicely. I use Hi-Mountain products and they have a cure with the spices, so I am not as worried about internal temp. I know that Qdogs/Daves method dehydrates it and it comes out perfectly. If you stick to the 1/8 inch just adjust the cooking times in each step.

I've done the Hi Mountain and my own using TQ. I don't lose sleep over temp cause of the cure. My 1/4" inch thick strips take about 3.5-4 hrs...give or take. So make sure you're checking it sooner like Cal suggests.

I've found my product turns out better smoking at 180-190* all the way vs the 225* I used to do...more drying, less cooking. Cook time extends at the lower smoker temp.

when you say 3.5 to 4 hours, is that completely dry? I don't want to do the open door thing just because I don't want the element getting worn out with the door open. That's why I planned to use the dehydrator after smoking.

Pags- would you please describe your method for jerky you said you get good results I would like a third method to try because I did not know that you can wear the heating element out. I just know the results i get are fantastic...thanks. Vicki

I'm sure there will be flack about wearing the element out, but it just makes since to me that there are limits to an element running all the time. There is also the consideration someone else mentioned of the chips catching fire. Hope no one is offended. Just my thoughts.

I use the GLH Method described at the top of the jerky forum. I run the smoker at 180* or so and open the door every 40-45 minutes for 5-6 seconds to dump moisture. I don't worry about the heating element.

quote:

Originally posted by Rocky Creek:
I'm sure there will be flack about wearing the element out, but it just makes since to me that there are limits to an element running all the time. There is also the consideration someone else mentioned of the chips catching fire. Hope no one is offended. Just my thoughts.

Nope no flack here, but I think you're overthinking it. It's made to run. Many CS have run for well over a decade without replacing the element.

quote:

Originally posted by Pags:
I use the GLH Method described at the top of the jerky forum. I run the smoker at 180* or so and open the door every 40-45 minutes for 5-6 seconds to dump moisture. I don't worry about the heating element.

Now that's something I can live with.

Actually, if I left the door cracked open, I wouldn't worry about the heating element. But like you say, you can live with the GLH method.

Thanks guys...I am glade to hear we don't have to worry about the element. I am gonna check out the GHL method.