@Jonathon @mikedef5 @PK100 My .02¢. Are the sticks fatting out? How close are the sticks hanging together? In my vertical smokers I move my hanging sticks around to lessen the effects of hot spots in the box and I am thinking about adding a fan or two to move the air a bit. My horizontal smoker I do the same with the trays and rotate. It is a bit more putty and tempemental being stick fed and there is a noticable hot spot and no place for a worthwhile tray to add moisture, but it works well with larger cuts of meat and you have a reason to sit around and drink to watch it cook. No experience with the PK100, maybe later this fall when passing through and there is room in the truck.

@GalvanAP I’ve only used the oven method once. My dehydrator racks are just a hair larger than my largest sheet pan so I filled the rack with the jerky and then placed it in the oven until it reached 160. Then transfer the rack to the dehydrator until I reached the desired moisture content…or lack thereof. I’m not saying it’s the best way to do it but it seemed to work really well for me. I plan to try it again this weekend. Previously I would use my smoker for both the ‘cook’ and the drying but it took forever. I would probably start with the Walton’s video tutorial and go from there.