Converted dishwasher, first smoked jerky run

Discussion in 'Making Jerky' started by dwsmith43, May 4, 2013.

  1. dwsmith43

    dwsmith43 Fire Starter

    This is my first jerky making in my converted dishwasher. i  saw this stainless one being tossed out and had a vision. removed motor, piping. rounded up some trays.tried using existing heat element, but just would not get over 140 degrees. yanked it out and stole the wifes hot plate. found a tiny cast irion skilet to use for wood chip smoke till i pick up a a-maze-n tray. using a freezer fan to curculate the air. this puppy  will hold steady temps from 100 to 250. Using nepas recipe. hope i  do it justice. big shoes to fill i hear. cherry chips,, almost invisible blue smoke. wish me luck.

  2. nice build. looks great.

    happy smoken.

  3. dwsmith43

    dwsmith43 Fire Starter

    Help- taste great look good. Having a bit of trouble with heat distribution. Gauge sit near middle rack. Holds real nice between 140-150. Middle rack was done in a hair over four hours. Bottom rack was a bit too dry. Would break if bent. Top rack only half cooked. Should I put a small fan to circulate air/heat a bit. 2 1/2 inch hole in top and bottom already.any suggestions appreciated.
    Last edited: May 7, 2013
  4. jp61

    jp61 Master of the Pit SMF Premier Member

    Nice job with the build, it looks good!

    Maybe I'm misunderstanding you, but isn't the freezer fan used for that purpose? Sometimes you have to rotate racks. Also, try to cut the meat all the same size and thickness for even drying.
  5. dwsmith43

    dwsmith43 Fire Starter

    I wasn't sure if it could handle the heat and then it clicked. I'll put it under the unit and blow in. I'll do a water test run and see if it still maintains temp. Thank for chiming in.

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