First off, I went to the hardware store and bought some screen. I cut a couple of pieces down to the same size as my Masterbuilt racks...then I laid them over the racks...works slick!
I seasoned up some lean ground beef, put it in the jerky shooter, filled up three racks....everything looks awesome up to this point. Put it in the smoker, set the time to 4 hours, temp to 180 degrees, and walk away. This is where things get ugly.
As I keep looking at the smoker, I notice that the temp is not getting up to 180 very easy, I believe that the bottom rack of meat is blocking the heat, so it's not getting very hot up at the top of the smoker. Sure enough, after about 2 hours and 45 minutes, the jerky on the bottom rack is dry and brittle, pretty much not fit to eat, and the jerky on the top is not even close to being done........anybody have a solution for making jerky on this Smoker? I'm pretty sure the bottom rack is blocking the heat and keeping it all toward the bottom of the Smoker.
Am I going to have to stand right over this thing, and pull the racks out at intervals? It looks like the bottom rack probably should have come out at about 2 hours......which isn't really 'slow dried' like jerkey should be, but flat out cooked.
Any suggestions would be highly appreciated.