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!

 

[SmokinEdge]

If you can run 200F, slice the meat about 3/16” you can finish in about 2 hours. This works.

 

[motolife313-2]

I do all the time on my stick burner. But I cheat on jerky to keep temps low. I point a weed burner at a log to bring temps up very slow to 140, takes 6-8 hours but comes out very good like traditional jerky

 

[blakers213]

I do all the time on my stick burner. But I cheat on jerky to keep temps low. I point a weed burner at a log to bring temps up very slow to 140, takes 6-8 hours but comes out very good like traditional jerky View attachment 727007View attachment 727008View attachment 727009View attachment 727010View attachment 727006

Do you cure it first or just dehydrate it on the smoker?

 

[sandyut]

I do all the time on my stick burner. But I cheat on jerky to keep temps low. I point a weed burner at a log to bring temps up very slow to 140, takes 6-8 hours but comes out very good like traditional jerky View attachment 727007View attachment 727008View attachment 727009View attachment 727010View attachment 727006

thats good lookin jerky!

 

[motolife313-2]

I use cure 1 to cure it in a marinade for a couple days and dry it out on the smoker at low temp for several hours

 

[SmokinEdge]

Just a note:

Anybody making jerky with marinade that contains acid like soy, woorsy sauce or vinegar or citrus such as lime, you are wasting your time adding cure #1 into that mixture, the nitrite will burn off almost immediately and perform no curing or be present inside the meat.

To cure jerky using cure #1 and a acid based marinade, you must cure the meat the day before with nitrite then add the marinade mix the next day.