Gotta question for you folks. I've made deer jerky in a dehydrator and in an oven. Seems like you usually add a bit of liquid smoke for flavor. Does anyone have experience making jerky on a WSM? I imagine low and slow would be the way to go with thin strips of meat on the racks (possibly with an extra rack or two from the mod section). Any tips or pitfalls before I give this a shot on my WSM (my xmas gift this year)? Thanks all...
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