Cold Weather Smoking

[jolt]

Hi everyone! I am doing my first batch of jerky tomorrow and i have 1 question. The outside temperature were i live tomorrow is supposed to be -10c. At what temperature should i set my DBS and for how long should i cook it for. I have read that you run the smoke for 1\2 of the cooking time. Is this correct? Will the outside ambient temperature cause me problems? Thanks for the help.

[hal4uk]

That's really cold.

If you block the wind and keep an eye on it, you should be ok...
(Our Canadian bros will be along soon...)

[Quarlow]

yeah I just did a batch yesterday. I try to get and keep my temp at around 160 and smoke for 3hrs. Then it took another 3 hours to dry it out. Remeber to rotate and spin the racks about every 1 1/2 hours and don't be afraid to take some out as it gets done. It all won't be done at the same but don't let it get to dry or you will not be happy. In fact I am going to get a dehydrator and smoke for 3 hrs and then transfer to the dryer. You can make perfectly good jerky in the bradley and my brother does all the time but I am not as atentive as he is so I will go the safe route. That said my jerky this time was very good and the CT that NePaS sent me made for a very tasty jerky too. Thanks again Rick.

[Klondikesmoker]

Jolt

The cold weather will just make you keep a closer eye on what you are doing, definately keep it out of the wind.  Try not to open the door to much, everytime you open the door it will take quite awhile for the tower to get back up to temperature.  3 hrs smoke sounds about right then several more hours for drying.  Just keep an eye on it so it does not dry out to much, you want it to bend but not break.

Klondikesmoker

[jolt]

Thanks for the help. I'll let you know how the jerky turned out.

[Mr Walleye]

Hi Jolt and welcome to the forum.

These guys got ya pointed in the right direction. The amount of smoke is a personal taste thing. For jerky, I prefer about 1 hr 20 min to 1 hr 40 min of actual smoke time. The rest of the time is just dry time. You may want to start on the light side of the smoke as not to over power it.

You will want to run the vent pretty much completely open. Try to maintain your temp around 160. Rotate racks top to bottom and front to back about every hour or so. Another tip is once the smoke portion is complete, empty the water bowl and place the empty bowl back in without water. This is because you are trying to dry the jerky as opposed to cooking it.

Mike

[jolt]

Just a quick report on the jerky i tried today. The temperature is -6c and the smoker never did reach 170f. The hottest it got was 162f. I am going to let it dry for an extra hour seeing how i never did get to the recommended temperature. I guess the outside air temperature is just to cold for the smoker to heat up.

[Quarlow]

Don't worry so much about the temp inside, 160 is just right, but it is the jerky you need to concentrate on. It will let you know. If it is dry but can still bend without breaking it's done but you want to make sure it is dry though. Actually that said it is really how you like it. I make mine a little drier and my brother leaves his a little moister and I am finding that I like his better.

[jolt]

Thanks Quarlow. I will run run out now and check on it. Good to know.

[Quarlow]

OK jolt Hey nice flag, but it's not waving. I could send this one to you if ya want.

[KevinG]

One more thing, the jerky will look wet on the outside, but that's probably just grease, so don't over do it thinking it's not completely dry.

[jolt]

I was waiting for that to go you are proably right. Thanks for all the help.

[jolt]

Well my first batch of jerky is a little dry but not bad for the first time. Thanks everybody for all of the help.

[Slamdunk]

A little dry jerky is easily fixed with a little wet beer!!

[Quarlow]

I'll drink to that ;D ;D