Most dehydrators are bad. This one is able to hit the temperatures it states.
It's also stainless steel, and affordable.
My Collection of Tools
Everything listed here is stuff I actually use.
Note: There are also no affiliate links on this page and I make no money recommending anything listed here.
I’m also not sponsored by any of these companies and none of them reached out to me to promote anything.
Beef Jerky
I’m a beef jerky nerd and I’ve tested TONs of tools, methods, ingredients and more.
I prefer my jerky soft, dry, and full of flavor.
For heat treating so I can dehydrate at a lower temperature.
The rack elevates the meat so it doesn't case harden.
If you make a lot of jerky, invest in these pans for marinating.
They're NSF certified and dishwasher safe.
Knives
Only buy knives that you need for what you cook.
These are primarily the brands I use.
Victorinox is affordable and re-hones easy.
I own their Chef knife, breaking knife, boning knife, and paring knife.
Dexter Russell is NSF certified.
Most BBQ joints use this exact knife for slicing meat.
Kiwi knives are affordable, thin, light, and re-hone easy.
If you're on a budget, buy these.All my knives re-sharpen with a few passes on a honing rod.
Smoking Meat
I’ve smoked meat the same way for almost 15 years.
I’m not big on “gimmicks” with BBQ.
I use Electric smokers when I wrap BBQ and to hot hold outside.
Also for smoking jerky, cheese, and fish.
I use Electric smokers when I wrap BBQ and to hot hold outside.
Also for smoking jerky, cheese, and fish.
The Slow N’ Sear makes smoking in the kettle easier in just about every way.
Adding more charcoal, water to the water pan, etc.
For cold smoking cheese with maple sawdust.
I've owned the Grilla Grills silverbac for 5 years.
It's heavy duty and holds temps well.
The Pit Barrel Cooker is a dedicated Rib cooker for me.
I use these for direct heat BBQ.
So think Pork steaks or mopped beef ribs.
Even meat on a stick.
