Jerky on The Smokefire

[Lew Newby]

I like smoking Jerky on a pellet grill for several reasons. The Smokefire is great for Jerky. 5# Sam's Club Eye of Round, Frank's Red Hot Marinade for 24 hours, and Weber Grillmaster blend pellets. I kept the lid open to take pictures and temp dropped to 145 and slowly climbed to the mid 150s. After 2 hours the temp rose to 172 and hardly varied for 2 more hours. That's the temperature range I was hoping for with SmpkeBoost. I tasted the Jerky after 4 hours and the smoke was just right for me. I pulled the meat off and finished in with 3 hours in the dehydrator. With SmokeBoost the controller does not show pit temp so I used the Weber probe to monitor pit temp while using SB. It fits in my homemade probe stand. The Jerky came out just as I wanted. Good smoke, nice kick, flavor I like, and chews great. The Smokefire may extend my BBQ days for years. My back likes doing everything standing up.

 

[Tony-Chicago]

Great idea. Love jerky. 5 pounds.. great start. My back likes doing everything weightless so if you get an anti-gravity thing and have no other use for it...

 

[Lew Newby]

Great idea. Love jerky. 5 pounds.. great start. My back likes doing everything weightless so if you get an anti-gravity thing and have no other use for it...

This was my 2nd Jerky smoke on the EX6 but the first time SmokeBoost didn't give me the good temps I got this time. For 2 years I thought my Camp Chef was a Jerky making machine. The SmokeFire does an even better job. I'm delighted with this thing.

If I find an anti gravity machine I'll let you know where to get it. I use an Inversion Table and it helps a lot for a couple of hours. Closest I can come to anti gravity.

 

[Tony-Chicago]

An old Vorbusier lounge 4 works well but is expensive and only for "beginner" pain. The cheaper "zero gravity" camp chairs work a bit better cause they pull more between knees and spine for a bit o traction. Traction used to work for me but unfortunately no longer. Love jerky. 5 pounds soinds like a good start. Ps. I found dogs love jerky even more!
Thanks

 

[John Sully]

I like smoking Jerky on a pellet grill for several reasons. The Smokefire is great for Jerky. 5# Sam's Club Eye of Round, Frank's Red Hot Marinade for 24 hours, and Weber Grillmaster blend pellets. I kept the lid open to take pictures and temp dropped to 145 and slowly climbed to the mid 150s. After 2 hours the temp rose to 172 and hardly varied for 2 more hours. That's the temperature range I was hoping for with SmpkeBoost. I tasted the Jerky after 4 hours and the smoke was just right for me. I pulled the meat off and finished in with 3 hours in the dehydrator. With SmokeBoost the controller does not show pit temp so I used the Weber probe to monitor pit temp while using SB. It fits in my homemade probe stand. The Jerky came out just as I wanted. Good smoke, nice kick, flavor I like, and chews great. The Smokefire may extend my BBQ days for years. My back likes doing everything standing up.

Lew,

Great looking jerky !!

 

[Bruno]

Nice work Lew, I have to try that soon!!

 

[Lew Newby]

Here's the original recipe from Jerkyholic. Been using it for a few years. I substituted 1/2 cup Allegro Original Marinate for the Soy and Worcestershire sauce and the taste is very close to the original recipe.. I added 3/4 tsp Cayenne Pepper for heat. I found that increasing the Frank's didn't get it spicy enough. I do use curing salt in my Jerky.
Ingredients

Lean Meat

• 1 lb Beef Top Round Steak or Venison

Marinade

• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1 tbsp liquid smoke Mesquite
• 1 tsp cracked black pepper
• 4 tbsp Frank's RedHot
• 1/4 cup water

Optional

• 1/4 tsp Curing Salt Prague Powder #1

Smoked Beef Jerky with Frank's RedHot

The smoke flavor from the hickory wood and spice from Franks Redhot is irresistible. 'I put that sh*t on everything', why not jerky?!

www.jerkyholic.com

 

[Jon B]

@Lew Newby I know this is an older post, but I was wondering which dehydrator you're using now? I'm using one made by NESCO with circular trays that you can keep stacking until you need a building permit .

 

[ChuckO]

I’m jealous, I think the lowest temperature my SF will operate at is 200?

 

[Lew Newby]

@Lew Newby I know this is an older post, but I was wondering which dehydrator you're using now? I'm using one made by NESCO with circular trays that you can keep stacking until you need a building permit .

I have a Nesco with 6 circular trays. It works fine.

 

[Lew Newby]

I’m jealous, I think the lowest temperature my SF will operate at is 200?

Don't be jealous. That was my temps using the software from 3 years ago. Now, I'm lucky if I can get below 200 on Smokeboost.

 

[Mark Silver]

I made jerky yesterday on the Memphis Pro smoked at 180 degrees for about 6 1/2 hours because it was a bit thicker than how I usually cut it, using elk steaks my neighbor gave me. It will be sampled tomorrow at the Sunday social distancing neighborhood get-together.

 

[ChuckO]

Don't be jealous. That was my temps using the software from 3 years ago. Now, I'm lucky if I can get below 200 on Smokeboost.

Doh! I didn't realize that this was an old thread. An oldie but goodie

 

[Jon B]

I have a Nesco with 6 circular trays. It works fine.

I like my Nesco. I never thought to give the jerky a few hours on the SF first.

With my ELX 6 I noticed that although the Weber app shows a straight 200 on the dashboard in Smoke Boost, the graph will chart other temps. On a hot day (85+) it's a straight 200, but when temps were in the 70s and may have dipped into the high 60s, I noticed the graph recording180 and occasionally 160. I haven't used SB enough yet to know if it's a sure thing or an artifact and also don't recall the wind (if any). I know that for some folks this summer 85+ has been the low temp.