Jerky

Mark from Utah

Hi, I want to make jerky this weekend. I have made a raised rack using the bolts and nuts on a threaded rod that I learned about on this site. I think that I have enough recipes to get started. I have some questions that I need clarified please.[p]1. What temperature do I use? (I have a bbq guru.)[p]2. How long do I smoke it for?[p]3. I have read several places not to use much smoke. Should I add any wood chunks or chips or just use the somke from the hardwood sharcoal?[p]4. Do I do it indirect and if so, what kind of set up. I have a place setter, but I do not know if there is room for it for sure. Could I just lay some tin foil on top of the charcoal or on top of the egg's grill?[p]Thanks in advance for all your help. This site has made smoking and bbqing real fun. Mark from Utah

Borders

Mark,[p]1-as cool as possible. I dont have a guru so I dont know what are the lowest temps you can maintain. Jerky should be dried, not cooked. For this reason, I finsh my jerky in a dehydrator, after it's been smoked, but not cooked.[p]2-depends on the answer to the above. The beef should be real dark and chewy[p]3-BGE lump has pretty good flavor by itself, but I add wood and smoke fairly heavily for the first hour or so.[p]4-I use a plate setter and put the meat on an upper and lower rack.

eggor

Mark from Utah,
I have seen little difference by going a little hotter. I'ld rig up an indirect cook and keep it below 220 dome. Go for about 4 hrs - don't over dry and the jerky will not taste cooked it will be dry and will be great. I have never had anything but compliments. Just to clarify I do hang the jerky not lay it on the grid.[p]Scott