Jerkey question

Discussion in 'Making Jerky' started by paulwink, Jul 17, 2008.

  1. Ok, I want to make jerkey. That is probably the main reason that I bought a smoker. I have a GOSM and in playing with it the last few nights, I can not get the temp down below 200. I have the top vent wide open. My model does not have any bottom vents. (should I add some?) My gas/temp guage is set as low as it can go.

    I have seen some posts about a needle valve that can be added between the tank and the smoker? What is such a thing? Where can one be had?

    Thanks for the help
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Yep... you got a smoker that only smokes... the needle valve you'll need. BUT...consider a small charcoal basket to use as the ONLY heat source. Hmmm a new one there? Just a thought. OK searching "needle"...one moment... here's a start..alot of other threads too!
    http://www.smokingmeatforums.com/for...16049#poststop
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I still don't know that you will get low enough with the needle valve but the charcoal and chips in a pan sitting on top of the turned off burner should work good
     
  4. ck311

    ck311 Smoke Blower SMF Premier Member

    Thats a great idea would have never thought of that to get some thing to make a charcoal fire in and just use that for the lower temps.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I didn't think of it either Ron50 told me about it and it sounded like a good idea
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Figgers Ron would beat me to it. He's a old hand...literally ;{)
     
  7. chris88

    chris88 Smoke Blower SMF Premier Member

    Hi I am going to try to smoke some jerky Sunday in my new MES. I just got done pre-seasoning it. I am not sure about one thing do you need to have water in the water pane if you are making jerky.
     
  8. richtee

    richtee Smoking Guru OTBS Member

    Nope... yer trying to get RID of moisture. Just watch the temps... you DID cure the meat right?
     
  9. chris88

    chris88 Smoke Blower SMF Premier Member

    Ok thanks, yes I put in some tenderquick.
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Some? Did you weigh the meat? It's 1 Tbsp/Lb. No more nor less... and it takes the place of salt BTW.
     
  11. chris88

    chris88 Smoke Blower SMF Premier Member

    Yes, I did weigh the meat I got 7 lbs of meat. I did a lot of reading in here There is a lot of good info. I read what you posted about curing jerky.
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Excellent! Sounds like you have a great start! Don't forget to post results- we LOVE Q-view!
     
  13. Ok, so I'm really late on this, but I'll give my input anyways. I have the same smoker, and if you have a cast iron smoke pan, you can drill some holes in the side of it right where it meets the bottom. I drilled three holes on each side right at the bottom end of it. I use some lump with a few pieces of wood for smoke. I can usually hold around 100-115 without a problem when the weather is warm. I can get down around 90 during the winter. I have seen a few people that I know with the same smoker and it has a stamped pan. I'm not sure how that would hold up to a charcoal fire, but if anyone has any input I would like to know the results.

    Chris
     

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