I have a camp chef pellet smoker and the lowest temp is 160 - watching video from Meatgistics the starting temp should be 124/140 - what should I do???

]]>https://waltonsdev.nodebb.com/topic/3777/new-to-making-beef-sticksRSS for NodeThu, 10 Sep 2026 22:53:29 GMTSat, 17 Apr 2021 15:02:32 GMT60Definitely when smoking snack sticks and summer sausage at one point, I’ve yet to smoke jerky but I’d assume maybe not since you’re trying to dry it out, check out the tender jerky videos on YouTube and see how Jonathan did it

]]>https://waltonsdev.nodebb.com/post/35078https://waltonsdev.nodebb.com/post/35078Sat, 17 Apr 2021 22:15:00 GMTdo you want humidity when smoking beef sticks or jerky?

]]>https://waltonsdev.nodebb.com/post/35075https://waltonsdev.nodebb.com/post/35075Sat, 17 Apr 2021 21:32:12 GMTYou might try leaving the lid open a little stick something in it to hold it open just a little

]]>https://waltonsdev.nodebb.com/post/35069https://waltonsdev.nodebb.com/post/35069Sat, 17 Apr 2021 20:11:30 GMTbeefstickgirl It helps the water in your pan to evaporate more easily. That helps increase the humidity in your smoker.

]]>https://waltonsdev.nodebb.com/post/35054https://waltonsdev.nodebb.com/post/35054Sat, 17 Apr 2021 16:55:46 GMTThank You!!! what are the sponges for?

]]>https://waltonsdev.nodebb.com/post/35044https://waltonsdev.nodebb.com/post/35044Sat, 17 Apr 2021 16:07:53 GMTI like to start with my dampers all the way open on top to allow smoke to exit, helping not only drying but allows a colder temp as well…I haven’t ever had to try it bc my vertical goes to 150 and I’ve never had any ussues…I set to 150 damper open for 30 min, then add pan with sponges and damper at about 1/3 closed for 30 min, 2/3 closed for 30 min then closed and I can pretty much stay at 150 for about 3 hours, sometimes take to 175 to bring internal to 135 then finish in water bath to 160 internal

]]>https://waltonsdev.nodebb.com/post/35037https://waltonsdev.nodebb.com/post/35037Sat, 17 Apr 2021 15:39:28 GMT