BOB wrote:
> JohnO typed:
> >
> > Years ago I made several pounds of some damn fine beef and venison
> > jerky in my oven. Lowest setting (150?) and it took a full day. I'd
> > love to try it in the smoker....hmmm, sounds like a weekend project.
> >
> > -John O
>
> I'd wait for cooler weather than lots of areas are having right now.
> For example, the thermometers on my Kamados and my Stump's read any
> where from 185 to 225 degrees just sitting in the sun when I came home
> a while ago. No fire in any of them.
> But you might have cooler weather right now, or your smoker might be
> in the shade, or both.
> Let us know when you try it, and how it turns out.
>

Here in SW Lower Michigan, we're seeing upper 80's this week with
humidity you can see. Not as bad as other parts, lucky for us. I did
take a peek at the smoker last weekend when we were in the mid-90s, and
the thermo was at about 120. Maybe a couple coals will do the trick.

-John O