Venison steaks marinated in pa’s black bull in the vac tumbler

Snacks yep got it ordered, hopefully it works!

processhead this information is exactly what I have read. So I talked with the smoker manufacturer and they have a fan that can go on the outlet to do exactly what you said. It can be placed and removed as needed. I will have to experiment a little to see how long it needs to stay on, but I am hoping that it helps solve my problem!

Thanks everyone for the help, I will post back when I do another big batch and see how it works out.

Going to do a little research on the cure accelerator that Grimpuppy suggested as I am curious if the cold meat from the fridge also as something to do with it.

Grimpuppy duh, I didn’t even think about this. I am not letting it sit after removing from th fridge. I have never used cure accelerator, but I will look into it because I don’t have time to wait for things to warm up! Thanks for the advice.

twilliams I think airflow is definitely a problem, I have contacted the manufacturer to find out if they have solutions.
I have a 5d made by smoke’n it, they are a local company near me. I think I should have researched the air flow a little better, to late now! Now I just have to find a solution

I do not have an Internal fan, is there something that you use and would recommend?

10 % beef fat added, Excalibur smoke bbq seasoning, sure cure disolved in 1oz of water /lb

It is definitely moisture and not fating out.
To much water? Not enough dry time?

I did not try to search for this issue, so sorry if it has already been talked about. I have tried a couple of times to smoke a large batch of snack sticks (48lbs) and am having trouble with to much moisture in the smoker.
Smoking 5 or 10lbs I do not have any problems.
I do not put an water in the bottom of the smoker, because there is plenty of moisture already!!
Cook shedule:
120 for 1 hour
150 for 1 hour
170 for 2 hours
200 until 160 degrees

I have increased temps from what I used to do in a smaller smoker to try and help push through a stall. But maybe that is my problem, it doesn’t have enough time to dry out.
Just wanted to see if anyone had any thoughts!

Looking at possibly getting a PK 100 in the near future. Wondering if everyone keeps their’s outside or inside and pipes the exhaust out?