- Mar 15, 2009
- 549
- 51
OK 90% of the jerky is finishing on the dehydrator now. I do see one weird thing with it. I think it's the drip pan diverting the heat maybe. Jerky that was close to the back or the door was done or 1/2 piece was done if it was sticking out towards there, All the jerky in the middle of the racks (like most of the rack just not the few inches to the back or front, was still soft pink meat and felt 'warm' to the touch but the jerky by the door was like ouch to touch. I had the temp on the smoker set to 200, was seeing 180 on the temp probe but next time I'm going to put the probe dead center as I bet it was more like 140 in that area. But it did smoke super good and consistently, only used about 35 little chips over 4 adds and it gently smoked perfectly.
I wonder if I put a roast in the middle if it would ever cook though....
I also wonder if there is a 'fix' to even out the temp, like a larger different drip pan , or wrap the whole bottom rack in foil and not put anything on it, so hot air can't run around the edges so much...
I wonder if I put a roast in the middle if it would ever cook though....
I also wonder if there is a 'fix' to even out the temp, like a larger different drip pan , or wrap the whole bottom rack in foil and not put anything on it, so hot air can't run around the edges so much...
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