5 LB of Waltons sweet chipotle jerky seasoning.
With my own on it . Extra seasonings and I found that
93% lean beef with one pound of unseasoned sausage gives
A very nice taste.

Jonathan, thanks you for the link and the answer.

Jonathan, thanks you for the link and the answer.

Jonathon, I have some how much to a pound of meat would you add?

Thanks Paul, I do my smoking by my shop door while I and tinker in the shop so I’m checking it about every 20-30 minutes.
I have been running my temperature a little higher.

In a smoker most of the time around 130* but as high as 150-160 for about and hour.
Smoked it for 10 hours

Crumbly jerky, the last batch of jerky made was crumbly and alot like sawdust had good flavor but a very bad texture.
Is it Possible that the Caribbean jerk seasoning l’m adding could do this? I had this happen once before, I added a lot of the seasoning 1 1/2cups of seasoning to 8 lb batch and thought that was my problem. I only use about a 1/4 cup on 4 1/2 lb batch this time . I have used this seasoning before and it worked find . It was just a dusting though along with Ginger and garlic. The first time I could see the seasoning when it was crumbly.
This last batch I couldn’t see it and I add 12oz of water in 4 1/2 lbs. batch. I still have a 4 1/2 lb batch that needs to be smoked any ideas to add to it to help Prevent the crumble?
This batch is better then the first but still not right.

DB1938
Will I Watch some videos on the smokin it cold .
When a head and order one today.

Don Brunner
Don, have came up with a good add on for the Master built. I have a Louisiana champion barbecue smoker.
Once I got it the Master built set for a couple of years.
I was just hope maybe start using it again if I could got it to smoke with out add every 20 minutes.

You could have a bad brake line going to the caliper.
Sometimes the the rubber brake line going to the caliper will start collapsing.
Which will cause the caliper to lock up or to have spongy brakes.
The spongy brakes is the line actually growing when the pressure is being applied through the line.
I have had happened on a couple of different rigs.

I could find a batch number No I Bought it from the (sausage maker) before I found Walton i’m a fairly new customer to Watson’s but bought a smoke pistol for Walton’s for my son for Christmas but he hasn’t used his yet. I was using a apple Cartridge.

I have recently purchased a smoke pistol with cartridges.
To add to my Master built smoker so I could cold smoke an have smoke for up to 4 hours. My question is has anyone used one of these and end up with a tar like smoke flavor? I have used it twice now an both times the food is just about non-edible.
The Second time I tried running the fan on low but couldn’t keep it Burning. So I only got about 25 minutes of smoke an it stilled the tar taste or really strong smoke. I have noticed that the cup you put the Cartridge in has sticky tar like substance in it.
Is this me or how it works dose anyone else used one of these?
And have the same problem.