- Joined Dec 13, 2010
I own a masterbuilt elecric smoker,i love it for cooking. i use it more than my gas grill now. My problem is when making jerky it takes for ever, 16-18hrs. I get a ton of moisture in the window and throughout the smoker. I take the drip pan out and open the vent full. I have the temperutre around 155. What i ended up doing to get it done faster was pull out the wood chip cylinder and use a fan to blow the air in to the smoker. i do a batch of jerky now in about 8-9 hrs. my question is why would i get so much moisture, it was like i was steaming the jerky instead of drying it?