New masterbuilt electric smoker, need help (also tenderloins)

[atvrider647]

Hey guys new to smoking, my dad has a bbq team and I have always wanted to smoke jerky on his pit but its very hard to use, so I bought an electric one. It's the masterbuilt 30 inch

I need to know, leave water in or out? and the temp setting doesnt have temps, it just has high medium and low.

I have my usual rub I use, although I will try a teryaki and glazed style meat too.

I need to know what temperature to set it at (this is muscle meat, cut 1/4 or thicker - and thin cut milineasa?) and how long to let it go. I know the thin stuff needs to be at the top and it wont take as long but in general what is a good time.

Thanks

On the topic of tenderloins, whats a good internal temp for those? And how long? thanks

 

[linguica]

The first order of business is to get an accurate thermometer so you know what's going on in the cooking chamber. One of the dual probe models would be the best idea.

 

[mike johnson]

X2. Id run all all 3 settings for 1 hour each starting on the low end. Take readings at the end of each hour to get your baseline. NO Water

 

[atvrider647]

That sounds like a great idea

 

[s2k9k]

Definitely no water for jerky, you are trying to dry it so you don't want added moister in there. Don't go above 170* or then you start cooking and not drying.

What kind of tenderloin do you mean? Beef or pork?

I see that you are new here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[atvrider647]

So instead should I put extra wood in the water pan?

And I don't know how to do all that

 

[linguica]

If the pan is left in, a lot of guys here will put sand in the pan to minimize temperature variations.