Question about controlling temp when smoking jerky

Discussion in 'General Discussion' started by rob sicc, Jun 30, 2015.

  1. rob sicc

    rob sicc Group Lead

    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.


    Last edited: Jun 30, 2015

Share This Page