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beef jerky w/ grid extender is on

SkinnyVSkinnyV Posts: 2,742
Trying something new since in don't have a can for my fire to keep it low and slow. I placed my mini fire bowl in the large to contain. Put some charcos in there and we will see how it goes. Aimining for 150-170 degrees.

Not sure why my cab bottom round had so much fat but , we will see how it turns out. Still ran out of real estate, see you in 8 hours.

Seattle, WA


  • CPARKTXCPARKTX Posts: 1,108
    I'll bet very interested to see how this turns out.
    LBGE & SBGE.  Central Texas.  
  • DeviledeggerDeviledegger Posts: 239
    @SkinnyV I'm curious how your jerky was. I made some venison jerky but was nervous to eat it because it was rubbery. Not as "dehydrated" as I'd have liked. It was probably fine. Please full me in because I really want to make this work.
  • SkinnyVSkinnyV Posts: 2,742
    @ 5 hrs I threw in some used lump ... Not sure I started with enough. Temp never passed 180 or so. Little greasy but its a hit and will be gone.

    Pulled at 6.5 hours. Not sure mini fire bowl helped , anyone done sub 200 degrees with no help in the large?

    Seattle, WA
  • SpaightlabsSpaightlabs Posts: 716
    I did 170 - 175 for 5 hours with just a hi-q grate today. Had about a third of a load of lump left after a 10 hour brisket cook yesterday. Stirred it up a bit, added to it, lit it and as soon as I had a few coals going shut it down to almost nothing. Held 175 great. He one little dip to about 150, opened it a smidge for 5 minutes and that was cleared up, had one spike to 200 for a few minutes when a chunk of cherry got going. Shut it down for a few and that was taken care of...
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • SkinnyVSkinnyV Posts: 2,742
    Nice to know so smaller fire bowl was overkill.
    Seattle, WA
  • SpaightlabsSpaightlabs Posts: 716
    That seems like a great idea to me - I'm gonna try that just so cut down on lump usage. Hadn't tried going below 225 since I got my hi-q, so was very surprised it held up.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • Working on sermon and cooking beef jerky as I write. I have an xl Egg and it is holding at 153 for the last 2 hours. Cooking raised indirect with mostly old lump and a touch of new. No extra work necessary. Just don't overshoot the temp when initially lighting.  
  • Little StevenLittle Steven Posts: 27,379
    You can use briquettes for a lower temp as well.


    Caledon, ON


  • CanuggheadCanugghead Posts: 4,783
    I use old lump in perforated large coffee can to keep temp low.
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