dnutt

This may be the wrong place to post this question but has anybody ever tried making jerky in a smoker? I have a gas smoker and was wanting to try it but wanted to check here for opinions or advice first.

burniegoeasily

Only suggestion, dont roll it too tight, or you cant get a hit. Dont roll it too lose, or you will have a sloppy roach.


Sorry, I couldnt resist.

burniegoeasily

To answer your question, I make it all the time. I use the R2D2 looking smoker. Keep the temp around 150 to 250 and keep the smoke coming. It usually takes about 2 to 4 hours, depending on thinkness of cut and temp. I like to slow smoke it, so I keep the temp around 180 200 degrees. Its real easy.

nbadger23

dnutt - I've made jerky in a dehydrator, a gas smoker, and an electric smoker. I would say the dehydrator is the easiest because there are less variables (just turn it on and go), but the smokers gave it much more flavor in my opinion. I left the liquid smoke out of the jerky recipe an let the natural smoke flavor it. I messed up a few batches by giving it too much smoke and/or letting it get too hot but now I think I've got the hang of it. I error a bit on the cooler side which takes longer to smoke, but that's fine... and I also error a bit on the less smoky side as that can overwhelm the meat also. If I'm in a hurry or can't watch the meat as closely I'll use a dehydrator.. if I've got the time I'll use the smoker.
If you're curious about specifics, I've found info on the recipes/cooking forum here and just on general internet searches...

dnutt

Thanks for the feedback guys. I do use a dehydrator but just thought the smoker might give it more flavor. Just didn't know what temp and for how long, and do you leave the water pan in there? I wouldn't think so.

Windwalker7

I tried it a few times in the electric smoker. The instructions said not to use the water pan for jerky, so I tried it that way.

It dried to a crisp. I tried it a few more times but it always came out to crispy. I just went back to drying it on racks in the oven. Didn't want to waste any more meat on experimenting.

I would also be interest in details on how others have done it in a smoker to where it came out right.

Higgy15jh

Ive always done it in the oven...Put it on racks turn the temp down as LOW as it can go and let it cook all night.