The jerky looks great and the kitchen looks awesome. What did you use for a variable speed fan and where is it located in the smoker?
Thank you for the compliment. The fan I use is from Auber Instruments (https://www.auberins.com/index.php?main_page=product_info&cPath=14_29&products_id=850). I have it place on the lower left side, just over the water pan. It really helps with preventing hotspots. I use a wicking towel in my water pan (thanks Jonathan for the idea) since the fan is placed by the water pan and near the towel it helps with increasing humidity when doing smoked sausage.
Fermented chili sauce as a marinade.
Tonight’s dinner is a spatchcocked whole chicken marinated in my fermented chili sauce. Sides of grilled sweet peppers from the garden and rice.
macsinsac So, how was it!?
Jonathon it was fantastic! Put a foil pouch with some cherry-apple-maple pellets on the far right burners, 2 on the left side off for indirect cooking. I’ve done it before with Frank’s Hot Sauce, but since I had my sauce…