I have a small but growing commercial smoking business in which jerky plays a large part. I am looking to upgrade from my current vertical smoker (not BW) and need something with the capacity of the BW Pro which, if stocked with the 6 extra racks that are advertised, would compete in volume with the Cookshack SM360, or so it seems.
I am wondering if anybody has experience with making smoked jerky (small-medium commercial scale) on a Backwoods smoker. I will undoubtedly use it for other things as well, but as jerky is my main product for the time being, I want to be sure that such a smoker would be a good fit. I have never used a BW, though know of their fine reputation in general.
Thanks in advance for any comments/suggestions.