How to smoke Beef Jerky BELOW 200f / 93c on a Kamado Joe. Rock solid low & slow temps!

[@craigturner2756]

Just for the benefit of any viewers on the other side of the pond eye of round is called beef silverside 👌

[@SmokingDadBBQ]

Thank you

[@curtiswilson3048]

I've done this a few times on my Keg. I find wrapping the jerky over the top rack does not allow the inside of the piece to dry as much as the exterior exposed side. I use skewers to hang each piece which allows even exposure on all sides for a more consistent texture. Awesome video!

[@SmokingDadBBQ]

thanks Curtis

[@robservice2433]

- 10c today and doing this recipe for the first time on my classic 3. Thanks for the great video with lots of tips that helped me dial things in quickly. Can't wait to try a piece when it's done!!.

[@SmokingDadBBQ]

hope you liked it!

[@BartlowsBBQ]

One of my favorite things to smoke on the KJ! Great looking jerky, James!

[@SmokingDadBBQ]

much appreciated Scott

[@travis4662]

Thanks for the video. Your Kamado Joe videos have really helped me. Just harvested a whitetail deer and am going to use this method to make some deer jerky. Thanks!!!

[@SmokingDadBBQ]

Glad to help

[@gwa3185]

First of all thank you for another great video! I want to try this and have all of the ingredients ready to go. I have an equipment question regarding the grill expander. I have a Classic III and once I've installed the slo-roller, the ring on the second level with the deflector plates, then the grill grates on the 3rd level, and finally the grill expander on the grates, the lid will not close properly. I can force it but it's obvious (by looking through the smoke stack outlet on top, that the grill expander is coming in contact with the lid. It is supposedly the grill expander for the KJ (the bottom of the 3 feet are 'u' shaped so they have sit correctly on the grill grates. The only option I can think of would be to leave out the grill grates and put the grill expander directly on the deflector plates. Or by pass the deflector plates in order to lower the grill grates to the 2nd level but then I'm losing the double indirect effect. Since you're my KJ hero, any thoughts?

[@link_7164]

I’m considering purchasing a Classic III. I’d love to hear more on this issue and potential solutions.

[@gwa3185]

First of all I love my Classic III. I purchased it as a bundle that included the slo-roller (SR). I used the SR a good bit in the beginning. Never did come up with a solution for using the grill expander and the SR together and never got a reply back for any options. To be honest, the 400 degree limit on the SR prevents me from using it much any more. Not that I would cook with it at that temp, but need the higher temps to clean up dirty parts like grates and deflector plates. Can't do that with the SR so it gets quite grunging. I do highly recommend the Joetisserie option. Works great for whole chickens. Doing a whole turkey (brined) today. Good luck and let me know if any more questions.@@link_7164

[@link_7164]

@@gwa3185 thanks for your response, much appreciated.

[@matthewagro3204]

Awesome cook James! I'm adding this one to thr list of "to do's"

[@SmokingDadBBQ]

so good

[@BRAND-ON-BARBEQUE]

Thank you for the vid. I have been looking for a good way to do jerky once I get a Joe.

[@SmokingDadBBQ]

ready to do this again, so good

[@smoking745]

WOW. This looks and sounds great, I’m going to have try this. Has always another great cook. Thank you Sir and stay safe.

[@SmokingDadBBQ]

Thanks so much Rocky

[@tgilleez8197]

Will absolutely be trying this method out with some venison I was fortunate enough to come away with from my recent hunt in Alberta 🦌

[@SmokingDadBBQ]

oh nice, perfect

[@beers-jackofbbq]

Nothing better than homemade beef jerky! Never have tried this on my Big Joe, but will do doing this, nice tips! Time for you to get a slicer! LOL I have had a cheaper one for a few years and it gets used hard since I make my own bacon. Actually looking into the lower end commercial slicer for the next one. Cheers!

[@SmokingDadBBQ]

haha thanks so much. I actually have my parents old 1980's finger remover special lol but opted to not use it as i happen to like my fingers. a nice one with some safe guards would have been handy here

[@BlindManzBluffGaming]

Video suggestion: Smoked salmon with the double indirect. I watched a smoked salmon vid on the Kamado Joes channel (I think it was 6 years old). My guess is double indirect would be easier and produce a superior product.

[@SmokingDadBBQ]

Great suggestion!

[@BehindTheFoodTV]

Looks amazing James! Great tip on freezing the meat for a bit before slicing. So when are you changing the channel name to Double Indirect Dad BBQ? 😂

[@SmokingDadBBQ]

hahaha now thats an idea lol

[@chaddoyle6911]

If you’re on any kind of low carb diet you really have to watch what’s in your food OR… you have to control it. What I love about this video is that I can be in charge of what goes into my snacks. Thank you!

[@SmokingDadBBQ]

Very true!

[@bldrv7522]

Great idea using the potato with the Meater. Definitely going to use that in the future!

[@SmokingDadBBQ]

makes it easy to get the info i need when cooking something not suitable for the probe like this

[@Peter123g]

I'll be making jerky soon. Thanks for the recipe.

[@SmokingDadBBQ]

Thank-you, cheers

[@joachimsjoblom]

Would using "single indirect" and no extender rack affect the cook at all? (Classic 2)

[@stevefisher6531]

Great idea! Gonna make some for gifts for friends and family this year :)

[@SmokingDadBBQ]

That's a great idea!

[@paulbarker1322]

Hi James, Paul from Australia; one week with a KJ3 trying your jerky set-up, can maintain 200 degrees but can’t get the wood chips to burn in the ash tray for extra smoke,any clues???? thanks. Cheers Paul PS; Thanks for the great vids on all things KJ.

[@laurensminnaar1651]

Want a great beef jerky James 🤗. Do you have an double indirect idea for a Classic III in combination with sloroller and grillextender?

[@SmokingDadBBQ]

this would work the same in the classic

[@RadDadisRad]

I’ve tried most cuts of meat and eye of round is the best for jerky. Another one I suggest are some of the sirloin cuts of meat. Great video as well!

[@SmokingDadBBQ]

Thanks so much

[@mattvb7282]

Looks so good. Can't wait to try myself! Sorry if I missed this in the video but what was the total cook time?

[@SmokingDadBBQ]

first pieces came off around 4 hrs, some stragglers took a little longer

[@pjsoucy6426]

Good video,... any hints for me as I have the K. JR., thanks

[@SmokingDadBBQ]

i might get that smoke ware raised grid accessory - bit.ly/GrateStacker (save 10% code SDBBQ)

[@pjsoucy6426]

@@SmokingDadBBQ Thanks

[@praetorxyn]

Does that recipe end up sweet because of the Dr. Pepper? One of the nice things about beef jerky as a snack is that it tends to be zero sugar and really low calories with lots of protein.

[@SmokingDadBBQ]

it adds a little sweet which quickly fades into some heat. its not overly strong on either. i don't like candied beef jerky that is more sweet

[@kappatvating]

James for the win making the KJ a dehydrator for good beef jerky

[@SmokingDadBBQ]

thanks so much Steven, much appreciated

[@jasonpreston7504]

What a great video! I've made LOTS of jerky over the years, but I haven't tried it in my kamado grill yet. Definitely gonna have to give this a try! I've always sliced my jerky with the grain though. I was told with the grain for jerky and against the grain for steaks. Then when you bite a piece off, more might peel away with it which is fine with me. I'm curious why you choose to slice it this way. Maybe I've been doing it wrong the whole time....

[@SmokingDadBBQ]

against the grain is more tender, with the grain will have more chew so it is only a matter of personal preference. on thin slices its not as noticeable as a steak

[@astrang15158]

I made this beef jerky yesterday. It is excellent and I highly recommend it. Unfortunately, I couldn't get the ash drawer hack to work very well for me. I did use more substantial pieces of cherry like James did in the video and they didn't seem to get enough ember contact to ignite. It was either placement or they were too big to do the job. I think next time I'll use smaller chips and see if that helps.

[@SmokingDadBBQ]

yes at lower temps you need thin stuff to combust

[@AnchorRoom1]

Love the potato meater idea!!

[@SmokingDadBBQ]

It's so good! helps give you what you need when cooking stuff not suitable for the probe

[@koryweaver5868]

On the double indirect method can you use that to let a brisket rest over a 12 hour period if time? 167 is a little high but may be workable.

[@SmokingDadBBQ]

yes in the oven at 150-160

[@rickbaker8683]

What was the total cook time for the middle pieces that required a bit longer? Adding this to my todo. Have you considered doing some smoked salmon with this double indirect method?

[@SmokingDadBBQ]

the stragglers came off about 30min later. oh good idea

[@tomroeder7348]

Looks amazing!

[@SmokingDadBBQ]

It was! Sadly I say was as it is all long gone fast lol

[@maureengosselin3185]

how would I set up my Classic II for jerky since I only have 2 levels instead of 3 ? I got a sloroller for my classic II but I don't think I can do the double indirect method

[@SmokingDadBBQ]

you can install the deflectors down low and do a pizza stone in the middle so that you can have your stock grid height so that the extender still fits the same if you want to hang them like i did

[@maureengosselin3185]

@@SmokingDadBBQ so I don't need the sloroller just the deflectors and a pizza stone. what size of pizza stone do I need the same size as the 2 heat deflectors put together.

[@thebeefguy.3961]

I have got to say, the whole don't leave fat on the jerky because it will go rancid, sounds like an old wife's tail to me. Beef jerky is a cooked product right and in this case cooked and smoked !! Cooked/ dehydrated at 140f or 60c which is a cooking temperature. I have been making my own biltong for years and I leave as much fat on as possible, biltong is a true dehydrated product so if the fat was to go rancid would it not happen here. I think I might have to put this to the test. Love your content non the less !

[@gregjackson7591]

Not sure if I missed it but how long was the total cook?

[@SmokingDadBBQ]

about 4hours for most pieces

[@jack1960-aby]

Ok will be trying this tomorrow with venison.

[@SmokingDadBBQ]

oh nice

[@dinosaur505]

The low airflow of kamados wouldn't have made me consider this a good use. Now I think I have to try it. Right now I just use a dedicated dehydrator and was only considering the KJ to give smoke flavoring to then move to dehydrator.

[@SmokingDadBBQ]

Thank-you, cheers

[@charlescarpenter1291]

Boy I'd like to win this, I cannot justify buying another grill to my wife. Honestly a gas grill and an old BGE are not enough.

[@SmokingDadBBQ]

Thank you so much! Best of luck with the grill prize

[@growpod4850]

Can tge i-command keep the joe that low?

[@SmokingDadBBQ]

not sure, haven't tried to see if it can go below 200f in the settings but if thats the case you can put the probe close to the heat to keep it running to that

[@jackbeams375]

I don't have a slo roller. I have a black 2014 classic. Slo roller wont fit i hear

[@SmokingDadBBQ]

deflectors are fine

[@msftcloudgeek]

did you eat the yummy smoked potato????

[@SmokingDadBBQ]

sadly no lol

[@AntsBBQCookout]

I thought you were going to have a Dr pepper explosion when you dropped the salt in the pot 😂

[@SmokingDadBBQ]

To be honest so did I lol

[@AntsBBQCookout]

@@SmokingDadBBQ FYI the audio at the end seemed to get a bit desynced after the taste test. Not bad enough to take the video down and re-upload just giving you a heads up for next vid!

[@SmokingDadBBQ]

@@AntsBBQCookout thanks. Not sure how to fix it as the source file is fine. Looking into ideas. Thanks

[@AntsBBQCookout]

@@SmokingDadBBQ yeah it's not that bad and it's just at the end of the video, so I wouldn't worry about it too much.. plus if the OG file is fine, it's prob just something with YT and hopefully it'll get fixed on their end soon

[@pitmasterwannabe8575]

It happens after you speed things up if that helps any.

[@jimc1906]

Very interesting, particularly for holding a low temperature. Wonder if you could set it up to hold 170 F and use the Kamado as a holding oven for overnight rest of a brisket? My kitchen oven is not really capable of holding a reliable 170 F. If that is possible on a Kamado would love to see it. Can you really prevent the fire from going out at such a low temperature?

[@SmokingDadBBQ]

That would be tricky to go from cooking to stable 170. Not sure … but now I have to try it

[@n8marsh]

Any ideas or plans for future videos with the Joe Jr and double indirect? Don't forget the little guy!

[@SmokingDadBBQ]

you read my mind

[@n8marsh]

@@SmokingDadBBQ excellent! Looking forward to that content!

[@TroubleMakerLT]

a quick note that your audio a bit early comparing to video

[@SmokingDadBBQ]

thanks. bummer, not sure how to fix it. hopefully a temp KZbin issue as the source file is fine

[@TroubleMakerLT]

@@SmokingDadBBQ all good, just a minor issue, love your videos mate, just receantly got classic III cant be happier, cheers!

[@amything]

@@SmokingDadBBQ FYI it happens after the tasting fast forward (16:56), probably editing?

[@SmokingDadBBQ]

@@amything so odd. Will try and find out what caused that

[@craigflatley7370]

👍

[@SmokingDadBBQ]

cheers

[@evanpainter3482]

😎

[@SmokingDadBBQ]

cheers

[@craigstachewicz3376]

Oh I was doing great. Then I turned up the heat for 20 mins….burnt tips:(.

[@SmokingDadBBQ]

argh