GLH method

The rods are not a must for jerky. Seafood grills are nice also, especially when you need to slide the jerky and the woodbox into the smoker quickly.

Take the woodbox out and put in lots of wood of your choice. Cover the top with foil. Line the bottom of the Smokette with foil. Make sure the drippan is under the Smokette, and you poke the drainhole out. Close the door and latch it and turn the thermostat up full blast. Lay your cured and seasoned jerky on the seafood grills while the Smokette preheats. After about an hour of preheating, open the door and quickly slide in the jerky and woodbox. Close the door quickly, latch it, and turn the smoker down to around 180*-200*. Wait 2 hours. Open the door and quickly grab a piece of jerky and close the door back. This will allow steam/moisture to escape and let you check the doneness/dryness of the jerky. If not ready, wait another hour, quickly open the door again, switch the top and bottom seafood grills around, quickly close the door, wait another hour. After an hour, quickly open the door, grab another piece of jerky off a different grill, quickly close and latch the door back, check dryness/doneness.

I have the best luck with lots of wood. I feel an abundance of smoke helps dry the meat. Jerky can take alot of smoke and be good. I usually set the dial just a hair below 200*, which might be close to 180* in my Smokette.

I do not know how to do jerky in any other smoker besides the CookShack Smokette. This is pretty much the gist of my latest trials and experimentation. I take very good notes with each smoke/cook. (disclaimer)

I usually try to do 10-15# of meat at a time.
How much can you do with this way of doing it?
I can't imagine getting more than maybe 5# in the smokette at a time.

I will try this way, I haven't gotten jerky out of my smokette that I liked since i bought it.

Checked my cook log. Usually close to 4 pounds, have done 6 pounds a few times. You need a big drippan and might even dump it twice.

YMMV, good luck.

Brad - On the Jerky Rods: you can do a lot more jerky with the rods. Go to Wally-World and pick up a package of bamboo skewers for shish-kabobs. They work fine.

Good luck!

I have an AmeriQue and do 8-12 lbs. of jerky all the time. I do use the stainless rods and have room for lots more than I smoke. GLH method is a proven winner!

I have maybe 6 seafood racks, i do almond all the time.

Could I do it with 2 racks per slot on the holders, one on top of the slot and one in the slot or would taht be to close to work properly, like i have said i haven't gottone the results i have been after in my CS, but wil give this a shot.

I would either go with just 3 grills at a time or hang on rods/skewers.

I cannot stress enough the importance of generating lots of smoke to help dry the jerky. It really works.

Grillpro Shish-kabob kits are also a quick alternative (sold at lots of box stores) to the jerky rods. I still plan on getting the CS rods for the quality. The whole rack sits sideways nicely.

I suppose I should get specific since they make several different types. Anyway, it allows you to keep everything in one unit while loading your smoker. Althought the quality isn't anything to write home about.

http://www.amazon.com/GrillPro...id=1233246267&sr=8-2