Hi all,
I hope everyone is well out there. I haven't been on for a while but I broke my smoker out yesterday and started smoking some jerky.
I had some problems and ran right here.
When I was smoking, the temp went up over 200 degrees which I find toasts the jerky rather than dries it. I tried closing the dampers more and more, just shy of risking putting out the fire but it still got to hot.
I have a vertical smoke with an offset fire box. You can see it in my profile picture. I set up the fire box like I would for a long slow smoke. I did this because I planned on smoking jerky for a while. I got frustrated and only did one full load in the smoker. I didn't want to risk wasting this valuable product. lol
So can anyone offer some suggestions on how to keep the temp down some? I was going to open the door but I was afraid it would go down to low then. I probably should have tried that.
All suggestions are welcome.
Ciao,
Rob
I hope everyone is well out there. I haven't been on for a while but I broke my smoker out yesterday and started smoking some jerky.
I had some problems and ran right here.
When I was smoking, the temp went up over 200 degrees which I find toasts the jerky rather than dries it. I tried closing the dampers more and more, just shy of risking putting out the fire but it still got to hot.
I have a vertical smoke with an offset fire box. You can see it in my profile picture. I set up the fire box like I would for a long slow smoke. I did this because I planned on smoking jerky for a while. I got frustrated and only did one full load in the smoker. I didn't want to risk wasting this valuable product. lol
So can anyone offer some suggestions on how to keep the temp down some? I was going to open the door but I was afraid it would go down to low then. I probably should have tried that.
All suggestions are welcome.
Ciao,
Rob
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