First Time Making Jerky - Do I Go With Sand Or Water In The Bowl?

[OldHoss]

I realize the bowl is called a "water bowl".

My issue is I have run across many warnings about using water while smoking jerky on the net.  Will I still get a good product using H2O in the Bradley?  I will use cold water to start with and change it up half way through with more cold water to keep teh steaming effect to a minimum.

I have not begun my smoke yet....still drying the strips at 130f.   I was thinking of going with Pecan or a mix of Hickory and Apple or perhaps just straight Hickory.  I used Pecan the other day on a cooked chicken and it was outstanding!  I very much liked this cousin of Hickory.

[BAM1]

Have the water bowl w/water until after the smoke time to catch your pucks and then take it out for remainder of run.

[OldHoss]

Water bowl removed.  High internal temp at 190f.  Smoke time 3 Hours 20 minutes with Pecan and 2 Alder bisquetes.  The jerky is still too pliable for my liking so it continues to cook.  I personally am liking warm fresh jerky with this beer....


http://mcauslan.com/en/produits/bieres-regulieres/st-ambroise-labricot-de-ble/

tasty tasty tasty is what I say boys!!!

[Sailor]

What Bam said.  While smoking leave the water bowel in with water to extinguish the burned pucks then take the water bowl out.  I read that you have the cabinet temp at 190 F.  IMHO you want to "dry" the jerky not cook it.  At 190 you are cooking and not drying.  Personally I set my temp at 150 and leave it there while I smoke and finish the drying.  Rotate the racks Top to bottom front to back every hour.  Just sayin that 190 is too high in my book but it may be fine for your liking.

[BAM1]

Glad you're liking your jerky.  Like Sailor said, that temp seams kinda high.  I did a batch yesterday/last night and never set above 155.  It took about 7 hours total but the wait was worth it.  Will post pictures today the General discussion area titled "what came out of your Bradley today"

[OldHoss]

I put "high internal temp at 190f" but it was actually set lower.  This unit has that 30 degree swing in temps.  I use a thermometer on a metal cord snaked through the top of the unit to get a better judge of what is going on.  The jerky turned out a tad saw-dusty on the lower tips (I put toothpicks through the ends and hung them from one of the Bradley racks).   So I had suspected my temp was on the high side.  Thanks for the advice guys.

[Flyboyandre]

I start it at 120 keep it below 130 until smoking process is done and gradually increase up to 140. This will take a while but your jerky will come out great.
Like the other guys said....keep the water bowl in until the smoke is done and remove the pan. Keep the vent wide open to avoid moisture buildup as the point is to dry the product.

Sent from my DROID RAZR using Tapatalk 2