To all and to any,
I am a Chef and have the Cookshack DH-101 which is a smoker and dehydrator.
I have many problems cooking things even very slow and the end product becomes very very dry. Sometimes I cook beef shortribs (full slab)very slow for 6-8 hours and meat is very dry on outside but medium temperature inside.
I am using Australian Grain Fed Beef which is of great quality but still can't solve the problem.
Cold smoking is another issue.
Settings are at cook only and NOT dehydrate so things should be ok.
All help is much appreciated!