I string and hang the jerky and smoke at 160° - 180°
Don't care much for just dried meat but some do
Awesome Old School Wood Smoke House #2 (#1 RIP)
GMG Daniel Boone
Stick burner #2 with difusser plate mod
Weber Performer with CI Grate addition
Three time Zero Club Member AND a DOUBLE ZERO in the same TD !
Certified Moink Baller
Stay thirsty my Friends!
Last edited by Smoke Dawg; 08-18-2013 at 11:59 AM..