Is this a good smoker to make jerky?

If you're asking if Cookshack electric smokers are good for making jerky....I have to give a definite yes on that.

I have the smaller Smokette model, and I've made countless batches of jerky and it comes out excellent.

Hope this helps..

haagy65,I also use a smokette like SmoKen. HiMountain cure and open the door for a few seconds mid smoke. Lets some humidity out. Perfect evey time. You"ll be pleased.

haagy65 - Several people use the CS to do jerky (beef, venison and other). Do a search and you'll get many hits. Also, check out Mainely Dave's website, he thouroughly explains making jerky in the CS with photo journalism.

Also do a search on Bradley. There have been several discussions/threads on the subject. A couple of items that stand out are that with the CS, you are not confined to using "Biskets". With the CS you can use any size and shape wood you can get youur hands on provided it will fit in the woodbox.

With the CS you have no moving parts therefore no concern about breakdown.

The CS is insulated to 1000 degrees. People are using it from Maine to Alaska. Cold wiindy weather has little to no effect on the length of your smoke. Times stay consistent in warm or cold weather.

I'm not knocking the Bradley smoker. Never seen one, let alone used one. I have, though, read up on both of them and in my honest opinion would take the CS over the Bradley (which I am sure produces a fine finishhed product or they wouldn't be in business) without question.

That's my $0.02. Others will chime in!

BTW - Welcome to the forum!!!

PS Here's a link to a fairly good discussion on Bradley vs CS.

Here is a discussion thread on Bradley smokers.

Bradley v Cookshack

It would be highly unusual for someone to choose the Bradley,over a Cookshack,after investigation.

I to have the smaller one, and have tried twice to make jerky in it, without success. I still use my dehydrator most of the time. I will try again, after have some success with making beefsticks a few weeks ago.

Dave,
Have you tried "Qdogg's" method. It's the only method I use, and I have never had a bad batch of jerky yet. Can't keep a supply, it goes so fast.

Do a search and you'll find it in the archives.

If all you want to make is jerkey, you can save quite a bit of money and get a Little Chief or something similar. You could even do small fish in it.

But if you want the ability to smoke just about any and everything, get the Cookshack. I had a Little Chief for years, and it wasn't until I bought the Cookshack that I was able to smoke everything and have it turn out fantastic.

Thanks everyone for your advice to a rookie! I really appreciate the input & this is definetly the best forum out there! Sincerely Jim

How much jerky can one get in a model 55? Never tried to make jerky so far. Now, I am curious. Any help would appreciated.

Geez... yet another unpaid endorsement of the Cookshack from me.

I've made jerky in it a quite a few times. Great results. QDogg's methods are great. Also, jerky cure & seasoning companies (like High Mountain Jerky) actually sell a version of the Smokette to make jerky in. http://shop.himtnjerky.com/online/product.php?productid=49&cat=254&page=1

If that isn't an endorsement, I don't know what is.

Yup, it's expensive to buy a Cookshack, but, as the cliche goes, you get what you pay for. It's two years for me in March. Best thing I've bought in a long time.

Again, this is another non-paid endorsement by MainelyDave.

Donna - when do I get hired?!!

I make venison jerky in my Smokette all the time. I do not open the door. I cook long enough at a low enough temp to end up with dry jerky. I also use alot of wood/smoke. I use Hi Mountain jerky seasonings and products.