S.Six
TVWBB All-Star
Well I did a little home work online to see how others did jerky on the wsm, and here's what I did. I used "Hi Mountain" cracked pepper and garlic, about 2lbs of deer meat from last fall.
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Here's how the Jerky started out. NICE RACK!
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On the wsm 18.5
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Now here's what I was going for: 150-170f on the smoker. Light amount of smoke. I have two small chunks of oak and Kings with hickory. Used the snake, or fuse method(two briquettes wide and high). Lit 13 briquettes and lit the fuse. Oh I also used ash in the water pan to try to make a little bit of a heat sink, don't know if it really helped.
I started with all vents open till I got to about 155 then backed them all to about 50% It held for awhile at 170, but then started to creep up and up. I had to close all vents on the bottom 2x to get the temp down. Next time I think I'll start with only one vent open all the way, and the other two shut down. But anyways here's how it turned out.
Here's how the Jerky started out. NICE RACK!
On the wsm 18.5
Now here's what I was going for: 150-170f on the smoker. Light amount of smoke. I have two small chunks of oak and Kings with hickory. Used the snake, or fuse method(two briquettes wide and high). Lit 13 briquettes and lit the fuse. Oh I also used ash in the water pan to try to make a little bit of a heat sink, don't know if it really helped.
I started with all vents open till I got to about 155 then backed them all to about 50% It held for awhile at 170, but then started to creep up and up. I had to close all vents on the bottom 2x to get the temp down. Next time I think I'll start with only one vent open all the way, and the other two shut down. But anyways here's how it turned out.
