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beef jerky w/ grid extender is on

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SkinnyV
SkinnyV Posts: 3,404
in EggHead Forum
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.

imageimage
Seattle, WA
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  • CPARKTX
    CPARKTX Posts: 2,095
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    I'll bet very interested to see how this turns out.
    LBGE & SBGE.  Central Texas.  
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  • Deviledegger
    Deviledegger Posts: 271
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    @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.
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  • SkinnyV
    SkinnyV Posts: 3,404
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    @ 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?

    imageimageimage
    Seattle, WA
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    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...
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Nice to know so smaller fire bowl was overkill.
    Seattle, WA
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    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.
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  • frtripp
    frtripp Posts: 3
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    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.  
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  • Little Steven
    Little Steven Posts: 28,817
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    You can use briquettes for a lower temp as well.

    Steve 

    Caledon, ON

     

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  • Canugghead
    Canugghead Posts: 11,527
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    I use old lump in perforated large coffee can to keep temp low.
    canuckland
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