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Jerky in smoker and dehydrator


Fire Starter
Joined Jun 17, 2013
Hello all,

  Has anybody ever started doing jerky in the smoker for some time to get that natural smoked flavor, then finished it off in a dehydrator?

I've done both techniques and personally prefer the Smoker technique for the flavor.

My wife prefers the dehydrator technique because she prefers the texture of the jerky. this texture I speak of has nothing to due with the cutting with or against the grain.

I personally don't see much of a difference, well enough to make me say id choose one over the other when it comes to texture.

I definitely prefer the natural smoke flavor over the liquid smoke. 

just thought I'd give this a shot, and see if anybody has ever done it.


Epic Pitmaster
OTBS Member
Joined Oct 4, 2012
Quite a few do just that.

You can achieve the same texture in the smoker, it takes time and patience though. I make my jerky in the smoker only. Here's my process.

Fire up the smoker to 120°-130° Put meat in, no smoke for 1 hour. Bump temp up ten degrees add smoke (I typically run the smoke for 6-8 hours total).. Bump up the temp 10° every hour until the pit temp reaches 170°-180°. Smoke until you have the texture you are looking for.

Depending on the thickness of the meat and the texture you are looking for the entire process can take 12-18 hours.

A few jerky smokes with different textures:






Fire Starter
Joined Jun 17, 2013
thanks for the reply.   My choice of technique has always been in the smoker.  About a month ago my daughter picked up a Nesco "American Harvest" FD-80 for drying herbs.

made a small batch of jerky and did it in the Nesco.  and the wife fell in love with it.  I will be doing 10 pounds of jerky in the smoker this weekend..... I will make about a few pounds for the cross over test.

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