Jerky on Offset

[blakers213]

I have only had my offset Chargriller Grand Champ XD for about a month. I haven’t had any trouble keeping it between 225 and 275 degrees. My son got a deer and I want to make jerky. I have a Masterbuilt gravity but the temp only goes down to 250 degrees. How many of you have made jerky on an offset and how difficult was it to keep temperatures low in the 150-170 range?

 

[sandyut]

I dont have an offset, but my experience smoking jerky is like this. I found it more challenging than I had hoped. Product was good enough, but always left me wanting better. I now use a dehydrator at 165 and like the product better.

Welcome to SMF. Hit the rollcall forum for an introduction.

 

[sandyut]

Im sure the offset folks will chime in on your question.

 

[blakers213]

I dont have an offset, but my experience smoking jerky is like this. I found it more challenging than I had hoped. Product was good enough, but always left me wanting better. I now use a dehydrator at 165 and like the product better.

Welcome to SMF. Hit the rollcall forum for an introduction.

I had a pellet smoker and it made great jerky but I moved on from it and now only have the Masterbuilt and the offset. My wife thinks I have an obsession with smokers. She is probably right.

 

[sandyut]

I had a pellet smoker and it made great jerky but I moved on from it and now only have the Masterbuilt and the offset. My wife thinks I have an obsession with smokers. She is probably right.

Sounds like you have come to the right place!