Please HELP with DECISION

Well be glad to help you from here.
I would suggest that you click on the "search" button in this forum and search for Jerky. We've had quite a few discussions here about that very subject.

That will give you a feel for how CS users are doing jerky.

Once you have that for a basis, I'm sure you'll have more questions.

We're here to help.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

I have tried making jerky in everything from a dehydrator to a brinkman smoker. I have found that the cookshack makes the best jerkey. It makes jerkey that is not completely dried out, and not overcooked. I have had the best luck with the various hi mountain jerky cures (http://www.himountainjerky.com - I am not affiliated with them, but love their cures. The hi mountain jerkey cures have very detailed intstructions for producing the excellent results with no guess work. The key thing in my mind is to not over-dry the jerkey. With the proper curing, you do not have to turn the meat into bootleather- take it out of the smoker while it is still flexible.

Hope this helps.

Paul

cookshack is self contain. so how do jerky dry out when u make it? do u monitor it and open the door repeatedly and let the moisture out?

this is actual quote from thier spec of the products "Food cooks at a low temperature under static conditions. There are no drying drafts of air moving through the smoker. Product is tender, moist, and has little shrink."

if u have a choice to choose model 008 or model 50. which would you choose? is their a advantages or disadvantages between the two?

thx, so far for all your inputs.