Cold, Cool, Slow Smoking

Borders

I have been determined to smoke and dry Jerky without cooking it. My understanding is that once you hit 160 @ grid level you are now cooking and not drying the meat. For example, my food dehydrator operates at about 150 degrees.[p]I tried the double egg method twice, with the mini having the coal and the large being a smoking chamber. This didnt work, as the smoke just hung in the large egg and got too thick. The second time, at your suggestions I started a small fire in the large to warm it and generate some flow of smoke. I couldnt let the fire go, because of temps, and as soon as the large cooled, it built up too much smoke again. Maybe I just have the physics wrong. Whiz? Backer? [p]Anyway, I think I have a pretty good solution. It's a combination of extruded coconut lump and Mickey T's #1 temp ring. I made a small pyramid with about 20 pieces of lump in the Large Egg. Lit 2 pieces of lump with a Mapp torch and made sure they were lit. Placed a chunk of mesquite on the lit lump. Platesetter. 2 grids, the second one elevated by setting on pieces of lump. Put the #1 ring on top and put the daisy wheel on top of that, fully open. (That keeps the ring sitting tight on top of the egg). The bottom vent was half open.[p]I was able to smoke the jerky 7 hours before my gridtemp crept up to 150. I finished drying it on the dehdrator, and the result was top notch, smoked jerky. [p]I think the key is that once coconut lump is lit, it's hard for it to go out, even with restricted air flow, and doesnt spread and get hot as fast as other lump. [p]I did this on an 85 degree day. I think on a chilly day, I might be able to fully smoke and dry the meat before the egg hits 160 grid. That is my goal, and for salmon jerky as well. [p]Any thoughts or suggestions on perfecting long cool smokes?
Scott

Unknown

Borders,[p]I cannot give you any suggestions - but it is clear from your e-mail that your problem solving ability clearly has put you in the "MacGyver" class. Pythagoras could not even touch your analytical ability. If you were to ever be placed in a position of power with either the World Health Organizion, or the CDC - famine, and pestilence would shortly become a thing of the past.[p]Cut

Borders

Cut, I love the WHO.

The Naked Whiz

Borders,
No help here. When I've made jerkey, the dome gets up to 190-200. It was pretty good stuff, if I do say so myself. Scooby the wonder dog loved it, too!
TNW

Pakak

Yup, I thought it had to be a very low temp also but my dome temp has been proably 200-250. Yes, it gets cooked, to a degree. However, it tastes great. In fact, it's been one of my biggest hits, if not THE biggest hit. I'll tell ya one thing - it doesn't last long. That is, it doesn't go to waste! Frankly, I'm at a loss as to what could be gained by lengthening the smoking time, at a lower heat. Mine has had plenty of smoke.

Borders

Pakak, How long do you smoke the jerky @ 200-250? What is your favorite cut to use as jerky?

Borders

The Naked Whiz, How long do you smoke the jerky @ 190-200? What is your favorite cut to use as jerky? Favorite wood?

Pakak

Borders,[p]Eggor is the one who showed me how he did his - including the rack he made and the spices from High Mountain. I just figgered - why reinvent the wheel? He was using buffalo top round, which is fantastic because it's extremely lean. The cook/smoke time is about 4 hours, using the rack, at 200-250°.

WooDoggies

Borders,[p]Great post! Some questions..... where do you light the 2 pieces in the pyramid, what cut of meat and seasonings/marinade do you use?
Any photos of the finished product?[p]I'm looking forward to hearing how your chilly day smoking goes.[p]Cuppa Joes,
John

Borders

WooDoggies, Thanks. I used eye of round. It was good. I've tried brisket, london broil, ribeye, NY strip and filet, and I'm still not sure what the real deal is.[p]My marinade was soy sauce and Jamaican Firewalk, with the rub sprinkled directly on each piece. Flavor, flavor, flavor.[p]I lit the 2 pieces right at the top of the pyramid. [p]No pics, Woo.[p]Have a top notch weekend,
Scott