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Guest
Guest
Hi, I'm a new owner of the WSM thanks to this site! I wanted to respond to earlier questions on making jerky on the WSM. So far I have made three batches with good results. I usually cook at 200-250 temp for about 3-4 hrs. and use both racks full with jerky meat. The meat is about 3/8 inch thick at the start. I found that the edges can burn faster since the water pan is not covering it. Also it helps to move the jerky around once or twice from top rack to bottom etc. since the top cooks faster and to promote even drying. All in all the WSM holds the temp great for jerky. The texture and flavor is perfect too.