I pulled it off at 5:30. The kids and I tried some and liked it. Wife refused, as she is not a jerky fan. Definitely seemed dried out enough, and exactly what I hoped for. I will be repeating the experiment tomorrow, since I only cooked half the meat I had prepped....
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Repeating this experiment today with the rest of the beef that wouldn't fit yesterday, and just setting the vents to the settings that gave me 180 most of the day yesterday, and letting it ride at that temp for the day.Comment
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Thanks for the info. Going to try it this weekend. Figure I'm going to go multi-tiered and use multiple baking racks to add multiple levels of cooking. My biggest question was how many briquettes to start and about where to put the dampers to get the right temp (which you answered). Looking forward to it. Thanks for sharing
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Yes, the next time I do this on a Kettle I will probably put a raised rack over the charcoal grate, put more meat on the main grate, then a raised rack over that. I'll also have some Prague Powder #1 to use next time, making slightly lower temperatures on the bottom rack less of a concern. -
Done it a few times now. Interestingly enough the upper racks cook a hell of a lot faster than the grate level. I guess it makes sense because I'm using a SnS and most of the heat isn't hitting right at grate level. Just makes me have to do a little bit of moving the bits around after 4 hours or so. I find I usually have to flip the jerkey anyway so no big deal
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Great thread, very valuable information, thank you gentlemen!Comment
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