Skip to main content

Ok I did my first jerky today and it turned out the best i have had in a long time. Used a roast sliced 1/4 using high mountain cajun. Put preheated at 225 and smoked 4:45 with the door opened an inch i put the bottom latch of my 50 between the door and it propped it open just at an inch. I left it this way the whole time and the internal temp stayed at 190 and went up to 205 near the end used about 5 oz of hickory.
Original Post

Replies sorted oldest to newest

another question has anyone ever had a problem with the wood catching fire with the door cracked while making jerky? Seemed to me the wood burned down to coals and didnt produce as much smoke as it usually does. Think i might try putting foil with a few small holes on the smoke box to cut down on oxygen. Anyone else have this problem?
My first thought after reading your first post was "wonder if the wood caught fire." The formula for fire = fuel+oxygen+heat and you provided all three. Big Grin The Smokette used properly (door closed) provides little air flow thus the smoke remains in the chamber/box much longer.

Your method is interesting tho, similar to QDogg except that his method closes the door occasionally.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×