Stacking Rack Inserts



  • Does anyone have any experience with these rack that can be added to smokers? I have a Daniel Boone and saw that they made the [Bull Rack](lhttp://www.earthworkssupply.com/categories/BBQ-Products/Bull-Rack/ to fit. Was thinking it would be awesome for Jerky, and even appetizer like items. The Bull Rack seems to be the standard, but I am curious if anyone has used it, or any like it and what your opinion is. Is there a cheaper option? Do-it yourself option, etc.


  • Regular Contributors

    Not sure of you dimensions but I used baking cooling racks, the have small “feet” of them to separate. I typically rotate them every hour or so. Can find them anywhere, walmart, target, and amazon. I have a restaurant supply house here in Rochester where I got mine originally. I actually had to cut mine down to fit the smoker, no problem with an angle grinder.


  • Admin

    @SamOller said in Stacking Rack Inserts:

    Does anyone have any experience with these rack that can be added to smokers? I have a Daniel Boone and saw that they made the [Bull Rack](lhttp://www.earthworkssupply.com/categories/BBQ-Products/Bull-Rack/ to fit. Was thinking it would be awesome for Jerky, and even appetizer like items. The Bull Rack seems to be the standard, but I am curious if anyone has used it, or any like it and what your opinion is. Is there a cheaper option? Do-it yourself option, etc.

    Those look interesting.
    We have a 3-tier rack that could be used in a smoker, but it’s not quite as custom fit. It is definitely a lot less expensive though.
    See if this would help you at all: https://www.waltonsinc.com/3-tier-jerky-racks

    I’ll have to do some checking if we can either get those Bull Racks, or something similar…



  • @austin do you also sell additional racks for it?


  • Admin

    @SamOller We don’t unfortunately; they only come as the set.


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  • @Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.

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  • R

    A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”

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  • B

    @parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!

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    Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

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    The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

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  • P

    Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.

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  • P

    You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.

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