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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Recent Posts

  • M

    I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
    I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
    Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?

    Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?

    Thanks!

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  • @kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!

    If you get protein extraction my recommendation is low and slow!

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  • K

    @jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?

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  • H

    @jonathon Sounds great. Thank you!

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  • @kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!

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    @jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.

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