how long and what temp?

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Original poster
Feb 8, 2007
I have a few questions.

How long do you normally smoke your jerky and at what temp.

Do you apply smoke the whole time.

The reason I am asking is that I cannot seem to get my jerky the same
color across the piece. In other words the center is an ugly brown while other parts have a nice glaze and color. The color is on the outside of the strips that I am referring to.

I hang my strips using the a Masterbuilt smoker.


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Jul 7, 2005
Midvale, UT
evworld, how much jerky are you putting into your Masterbuilt Smoker. You should allow at least 1 inch of space between each strip to allow the smoke to circulate through all the jerky. You should do fine smoking it at 180*- what you're doing is drying out the meat while introducing smoke to the meat. Weither you apply smoke the whole time or not depends one your preference. Some like just a bit of smoke that doesn't hide the flavor of the marinade and others like very smokey.

After 90 minutes or so, check the meat-the finished product should be dry but flexable. Test it by twisting or bending a strip, It should twist or bend without breaking-a few tears along the grain of the meat is okay- and then return to it's orginal shape. If you twist or bend it and you get a lot of tearing and the meat stays twisted or bent then it's over dried. Keep in mind that the thinner strips will dry faster than the thicker strips-remove the strips that have dried to your liking and continue drying the rest. I usually recheck the remaining jerky every 30-45 minutes and pull the ones that are dry. Depending on how much meat you have in your smoker and the size of your smoker the process should run between a couple of hours to 4-5 hours.

Also before smoking, I allow my jerky to hang in the rack at room temp for about a half hour to allow the marinade that is on the surface of the meat to dry a bit. There is a technical name for this drying proccess but it escapes me at the moment. The theory here is that the smoke flavoring will adhare to the slightly dry surface better than a wet one. You may want to experment this for yourself and see what you like better.


Meat Mopper
OTBS Member
Apr 19, 2006
Moberly, MO
180 for 3-4 hours. The thickness of your strips will have a big effect on how long it takes to dry. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.