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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
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