I have read several methods of doing jerky on several different cookers....
Is it really necessary to cook indirect when the temps are under 200º??
Jerky is more "dried" than cooked is it not?
I`m new to it but I`m thinking direct would be the way to go ?[p]Due to the moisture retaining capablities of the BGE would cooking Indirect not defeat the purpose of "drying" the jerky?
Hey, I`m just looking for the easy way to produce the same result..
Please!, all comments are welcome...[p]Mop!