Jerky disaster

[ipls3355]

I was making a batch of deer jerky on the UDS. This was my third batch so I was starting to feel pretty good about keeping the temps down to around 180. This batch was larger than the other two so I had to put the extension on the drum. My lid doesn't fit on the extension very well so I was worried about temps climbing.

After an hour I checked and all was running well. It didn't appear the loose lid was affecting anything. After three hours, I checked again. As soon as I opened the door, I could smell trouble.

Sure enough, the temps were spiked at 250. I had what resembled charcoal. Three roasts (about 10 lbs) in the trash. This batch was for my BIL so I had to break the news to him. He took it pretty well and is bringing me 2 more roasts this weekend.

Lesson learned

 

[Puppyboy]

Why did you wait so long to check the cooker?

 

[CTSmokehouse]

I use a dehydrator... for what it is worth... sure smokin helps..

Yours in BBQ,

Cliff

 

[Divemaster]

I use a dehydrator... for what it is worth... sure smokin helps..

Yours in BBQ,

Cliff

I’ve heard a combination of both the smoke and food dehydrator works well… I’ve never done it but understand that I’ve got some on the way…

Better luck on the next batch!!!

 

[BobBrisket]

I have a Lil' Chief electric that I like to use for jerky. A couple pecan wood chunks for smoke and it does a bang up job on jerky. Course the WSM does a great job too, but I don't make batches of jerky that big that often. Dang shame that it went to waste.

 

[DaChief]

I have a Lil' Chief electric that I like to use for jerky. A couple pecan wood chunks for smoke and it does a bang up job on jerky. Course the WSM does a great job too, but I don't make batches of jerky that big that often. Dang shame that it went to waste.

Can you keep the WSM at that low a temp? Haven't tried it yet?

 

[ipls3355]

Why did you wait so long to check the cooker?

I made two batches before without any problems. They took about 4 hours at 180 deg. I thought I had the temps under control and got busy inside. The only difference from th earlier batches was not having the extension on the UDS.

 

[River City Smokehouse]

I use my oven here in the house. I set the temp to 170* and crack the door open til it catches. That makes really good jerky. We make it twice a year.

 

[BobBrisket]

Chief,
The one time I used the WSM for jerky I used about 3/4 chimmney of glowing hot coals and then formed a pile after dumping them into the WSM. I then put the a couple pecan chunks and let it go. I used the water pan without water in it to act as a heat deflector. From then on I would add a few new briquettes every so often to keep the temp up. I remember being in the 170-180 range. Hope this helps.