- Joined Aug 14, 2013
So I'm thinking of doing some jerky and was wondering what people's thoughts were on putting the smoke flavor on the jerky with cold smoke and finishing the drying in the oven? I have a UDS that I use for hot smoking and a wood smoke shack for cold smoking and I would really like to only get the cold smoker going. I haven't got a heat source into my smoke shack yet. Any thoughts or suggestions welcome!!