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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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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