Time to make some Jerky again.
Made the marinade yesterday.
Sliced the meat (2 bottom round, and a flank steak) this morning and put them in the marinade.
Will turn/mix 4 or 5 times today.
Tomorrow into the smoker.  Will also do the other rack of the spare ribs I have.
Will probable do ribs first, then turn temp down for the jerky.

I think I have a problem, I'm a meat hoarder.
This stuff has been in the freeze quite a while so decided time to cook it.

I quit making my own marinade and used World Harbors spicy teriyaki the last time I made jerky.  Looking forward to seeing your final results.  It has been several years since I have made any.

The recipe I use uses a whole lot more than just Teriyaki Sauce.
Everything in the picture above goes into it.

Just waiting on the ribs to finish so I can put these in the smoker.

Those are nice racks for that Camp Chef vertical.

I love jerky, just does not sit well with the teeth any more.  S0ome work in the future and maybe that will help!

Those are nice racks for that Camp Chef vertical.

Yeah, it came with 7 racks with 3 being jerky racks.  Had to use mats on the 4th one.

Under normal weather conditions, do you know the lowest temp at grate level you are  actually get using a Thermoworks grate temp probe or a similar device?  At what temp is the controller set at to achieve that lowest grill temp?

I saw Amazon had one of these verticals online and was considering buying one if it could be a jerky machine.

Right now the Controller is set at 160 and grate temp as reported by the Thermoworks Smoke is 220.  Very windy - 37MPH
The grate I have the probe on is on lowest rack and is it is about 5-6" from wall RTD is on and about 5" from read wall.
RTD is about 5" higher on side wall.

Lowest temp controller goes to is 150.
I don't recall exactly, but in summer I think they read no more that 15-20 apart.

Been on the kick of bread making and smoking meat, got me thing I should smoke some cheese as well.

Depending on the cheese it can't be more than 80°-90° in the smoker or it will start to deform or melt.

Thanks for the temp control info.

Depending on the cheese it can't be more than 80°-90° in the smoker or it will start to deform or melt.

Yes, have to do it in cooler weather.
I just put the smoke box inside, and set the controller to "Fan Only" mode.


FYI - If you hadn't noticed, the controller is a Savannah Stoker.   Stock controller does not go down to 150 or have a Fan Only mode.

I didn't notice the updated controller.  Thanks for the update

I didn't notice the updated controller.  Thanks for the update

You can see part of it (the orange) in the lower left corner.

Oh man very nice.
That looks outstanding.