Dutch's GOSM Jerky Experiment

[Dutch]

A while back, Sir Monty tried an experiment making jerky in his GOSM.

One of my daughters was able to get me 8 pounds of bottom round roast for $2.25 a pound. Thinking back to Monty's experiment and with the colder weather (around 40*) I thought I would give it a go.

To start off, I made an elevated charcoal rack to place in my wood box out of expanded metal. Since it was an odd shaped piece of scrap, I trimmed it with a cutoff wheel so that it was a 6 in. X 6 in. square. I placed a 3/4 inch long carriage bolt, a wash and a nut on each corner to make legs for the rack.

I started about a dozen or so old stock Kingsford briquettes in a chimney starter, when the briquettes began to ash over, I dumped them into the wood box. I placed 2-3 small chunks of cherry on the briquettes for smoke and closed the door.

While the smoker was heating up, I placed my jerky strips on wood skewers and placed the skewers on a rack with the jerky hanging through.

I placed the rack into the top slot of the GOSM, added another 5-6 unlit briquettes to the wood box, closed the door and left everything alone. The water pan was left in the smoker to act as a smoke diffuser, the water pan was empty. According to the Maverick thermo, the chamber temp reached 190*. I think the temps would have been higher if the wind didnâ€[emoji]8482[/emoji]t kick up and I had a better wind brake.

Things Iâ€[emoji]8482[/emoji]m going to do differently for the next time-

1) Have my son weld me up a fire box that is wider that the wood box but will still fit where the wood box goes.

2) Build a charcoal basket to fit the new fire box so I can load up more charcoal, Still going to use carriage bolts for legs to elevate the basket.

3) Use the Minion Method for the charcoal

4) Add a piece or two of hickory to enhance the smoke flavor

5) Build a better wind brake

6) Donâ€[emoji]8482[/emoji]t tell the kids that Iâ€[emoji]8482[/emoji]m making jerky. Maybe Iâ€[emoji]8482[/emoji]ll get more than the three pieces that I tried for “Quality Controlâ€

7) Take picâ€[emoji]8482[/emoji]s of the set up and post them for others to comment on

 

[starsfaninco]

Hey Dutch, that sounds like a pretty successful experiment. I too am looking to do some jerky. I'm curious why you went with charcoal over the stock gas setup? Just wanted the flavor or couldn't get your temps down low enough with the gas set-up? Also, I'm very interested to see pics of the setup :)

 

[ultramag]

What StarsFan said. Come on Dutch, you always take us pictures.

I have been looking at my GOSM for a big jerky run after duck, goose, and deer season. I know it will run 200* and below but one thing I had wondered about was complete combustion of propane at that low of a temp. I don't think it could be a problem really. If I remember right you ran your smoke houses with gas when you butchered w/ your Dad? Is this even a potential issue?

 

[Dutch]

StarsFan, I wanted to go with a dry heat, hence the briquettes and the empty water pan.


Chad, Daughter has the camera-trying to get it back.
We ran the smoke houses with natural gas and they were both equipped with thermostats which we could control the chamber temps in the range of 100-500*. Don't got no thermostat on the GOSM.

 

[monty]

Well, Sir Dutch, if I may I would like to chime in here. First, as I posted, my attempt failed miserably because I rushed the process in the face of limited time.

Several of your ideas about the charcoal pan and Minion Method have crossed my mind as well. And hanging the jerky through the rack...well that just HAS to happen! Full exposure to heat and smoke all at once.

And temperature was a problem for me as well. Sooooo.... later this winter when we have a bit of a break from plowing nonstop here's what I plan to do:

On a very cold day set the jerky into the GOSM as we have done. Then start a charcoal fire, Minion style, outside the smoker. My new firebox will have handles, then as the start up smoke clears place the firebox into the unit and bring the heat up slowly, making smoke with maple and cherry, and not allowing the temp above 140F. I will use my teriyaki marinade and pop an occasional piece of mesquite into the mix. Then just maintain and monitor till the desired result. I want to keep the temp low to dry, not cook, the meat and to allow plenty of time to pick up the smoke.

Until then I have gathered up the goodies for a new "firebox" and at some point will weld it up and test it. Will post pics when it is operational.

Cheers!