911 HELP - pk100 snack sticks
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Mschmidt I do agree with processhead that it could affect the airflow. When I make jerky in the smoker I leave a square in the middle of each screen about 6" x 6" to allow for proper airflow. Were your sticks taking up all the space on the racks? Unless they were jammed in there on each “row” then I wouldn’t say this was the main cause. Sticks are pretty thin and they should finish up quickly even without ideal air flow.
So, no fatting out and your thermometer is good. If you are going to continue doing this I would recommend that you get a prober thermometer that can be left in, as you said opening the door is setting you back significantly. Doesn’t have to be an expensive one at all, there are a few models out there in the $20 range.
What were your dampers at when you were at 175-185, you mentioned it in the leading up stages but not that.
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Mschmidt this is what we use
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I closed the dampers at 155 and left them closed. I left space between sticks, about an inch. Will definitely be getting a probe thermometer. I think next batch I will get some Dowels and hang.
Mschmidt im surprised none came with the unit. But i bought my unit direct from the manufacturer so maybe i conned him into throwing them in with the deal, dint remember. Mine came with 6 and i bought 4 more. Mine are aluminum and are a triangle looking so they dont roll.
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Mschmidt im surprised none came with the unit. But i bought my unit direct from the manufacturer so maybe i conned him into throwing them in with the deal, dint remember. Mine came with 6 and i bought 4 more. Mine are aluminum and are a triangle looking so they dont roll.
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twilliams we bought directly from manufacturer as well but to cyber Monday price. It did not include any v grooved rods for hanging
Mschmidt you bought your smoker right in Iron Ridge Wi from Vortron/ProSmoker?
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Mschmidt Just an fyi. If you look in the wood trim department they have triangle shaped wood trim you can get by the foot at Home Depot or Lowes.
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Mschmidt wow, small world…lol
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