kcfhrc,
Nice setup. I have a super simple electric, When I got it, I planned on using it as a smoker for jerky. But the element was to hot. I was lucky enough to find a little 200 w element used in a Little Chief smoker. Now I can slow cook and make jerky.
Cooking is like in an oven but with slower cook times and added smoke. Great for ribs
Jerky, opens all new doors. We have smoked Deer, beef, Salmon and even catfish. supper lean beef = deer. Fat does weird things so no marbling is best. I use a fillet knife to cut the meat lengthwise, like lumber. Depending how you like your jerky, I cut mine to about 5/16 inch thick. One easy way to control the thickness is to place two rods on either side of the slab of meat. while pushing down on the meat, slice off the bottom 5/16 following the rods. I leave mine the shape of the chunk of meat so 3 in by 6 in is common slab. All the meats get a marinade of 1/4 cup of salt and 1/2 to 3/4 cup of sugar. mix with water and place meat in glass mixing bowl, add mix and top with water to cover. If it floats, use a small plate on top. You can sub the salt with soy if you want. The main purpose of the salt and sugar is to pull H2O and to preserve. Let rest over night or 8 hrs, stir once or twice. remove meat and pat dry with paper towels. Now the best part, spicing it to your liking. We use black pepper, garlic/onion powder, Not more salt!), red pper powder. Set smoker to 150 deg F, add the wood of choice to get some smoke. Keep in mind you can over do it on the smoke. I use hickory bark in 3 sessions about 4" by 6" total are each session. In about 8 hrs, best jerky you ever had. Careful not to dry it out too much. It always feels softer when warm, so I start "testing" at 6 hrs and put a pc in the frig to see what texture it is once cooled. I cut into strips with heavy kitchen shears. Fish is a bit different, less marinade soaking time and less smoking time. If not, it's fish jerky, yet still good. I leave the skin on the fish, smoke with skin down.
Good luck, good eats
