Jerky and Temperature

[JML54]

Hi All
Looking at some of the photos on this site, I have a question.  When I load 4 racks with jerky the best temp I can achieve in the upper half of the cabinet (Bradley Original) is 155 to 165, my recipe calls for atleast an hour of 210..  Placing even one rack at the bottom of the smoker really knocks the temp down at the top of the cabinet.  Am I doing something wrong?  Is there a modification I should be considering?
Thanks
Joe

[DTAggie]

I never go above 170* to 180* when making jerky.  Rotate racks - top to bottom and front to back - every hour

[SoCalBuilder]

I agree with DT on this. Your really just drying out the meat as opposed to really cooking it. Rotating the racks is essential and after you are done with the smoke, go ahead and take out the water bowl. No sense in introducing moisture while you are try to take it out. Depending on how much smoke you use, some don't even bother with the water.

[ghost9mm]

Yep !!! what they said...

[devo]

Funny thing is when I bought my smoker I bought it just to do Jerky. Seems I been so busy smoken every critter except jerky. Need to get back to the basics  :)

[muebe]

Convection fan mod really helps with jerky making in the Bradley ;D

[JML54]

Thank you all
I will definitely rotate my racks.  The fan idea makes sense also for a lot more uses than just jerky.
Thanks again
Joe