I’ve made Beef Jerky in the Electric Smoker and in the oven, but until this video I’ve never made it using a Pellet Grill. Using the Low Temp setting on the …
Hi Ry. What do you think about the 'low smoke' setting being a smoke of "3"? Ever experiment with manually choosing say 160 and a smoke of 10? I'm guessing they default it in order to control temps.
And how long do you find he finished turkey lasts in the fridge?
Are those camp chef jerky rails? It looks like I would have to remove the standard rails to install those? I'm thinking of buying this grill and I like the jerky trays, but that will be a pain to switch back and forth.
You had me at " idt I can make enough beef jerky" …my house, and definitely myself's inner soul talking!!!! Btw all that seasoning soaked from the bottom to top and other juices drip down. Interesting flavors and in a way self made. 🤤🤤 I love teryakki, but wanna try butter garlic jerky, salt and vinager, brown sugar jalepeno and water mix. Mmmhhhm. That red ring is definitely a smoke ring, low smoke is best for taste and reserve!
just a tip, putting the aluminum foil on the drip pan will effect the air flow with the convection so you will get more temp variations in the pit… I do understand it makes for easy cleanup, but since this is a grill/smoker I dont need it to be as clean as my oven..
love you jersey recipes my friend.. great time of the year two make jerky … if i did not have have high cholesterol and i did not eat the hole 7 pounds in 5 mins i would attempt it… cool video my friend
I used my pellet grill, smoked bone in prime rib found on sale, I used simply lemonade, soy sauce, oyster sauce, salt, marinade 30 hours, smoke at 230(high smoke) for 2 hours 45minutes
I've made a few batches in my Traeger. All turned out really well but I think I am going to invest in an actual Jerky slicer. Hardest part for me is getting equal cut slices even using the semi frozen method so drying time varies. I'm going to try that sweet thai chili though.
The jerky racks are my favorite addition to my Camp Chef! I've used them to smoke wings, hamburgers, and even pork butts with a water pan under the meat. I haven't actually made jerky with them yet, but definitely will thanks to this video!
That color was beautiful! What a great cooker you have there! Great vid Ryne.
Where did you find the racks for your jerky? I want to try the smoked jerky instead of my normal dehydrated jerky. Thanks great videos!
I'm really wanting a campchef now seems like it can handle anything
Looks amazing. Thanks for sharing with us.
Hi Ry. What do you think about the 'low smoke' setting being a smoke of "3"? Ever experiment with manually choosing say 160 and a smoke of 10? I'm guessing they default it in order to control temps.
And how long do you find he finished turkey lasts in the fridge?
Ever try Turkey jersey?
Have you had any problems with the heat diffuser and drip tray warping. Both of them warped and camp chef are sending me replacements.
Are those camp chef jerky rails? It looks like I would have to remove the standard rails to install those? I'm thinking of buying this grill and I like the jerky trays, but that will be a pain to switch back and forth.
You had me at " idt I can make enough beef jerky" …my house, and definitely myself's inner soul talking!!!! Btw all that seasoning soaked from the bottom to top and other juices drip down. Interesting flavors and in a way self made. 🤤🤤 I love teryakki, but wanna try butter garlic jerky, salt and vinager, brown sugar jalepeno and water mix. Mmmhhhm. That red ring is definitely a smoke ring, low smoke is best for taste and reserve!
I am impressed with how much you could fit with those 3 trays on the 24. I wasn't really looking for a new grill but that looked like fun.
Very nice! Can you please tell me where to get the rack system you used in the smoker?
Thank you very much.
Great video!
just a tip, putting the aluminum foil on the drip pan will effect the air flow with the convection so you will get more temp variations in the pit… I do understand it makes for easy cleanup, but since this is a grill/smoker I dont need it to be as clean as my oven..
love you jersey recipes my friend.. great time of the year two make jerky … if i did not have have high cholesterol and i did not eat the hole 7 pounds in 5 mins i would attempt it… cool video my friend
I used my pellet grill, smoked bone in prime rib found on sale, I used simply lemonade, soy sauce, oyster sauce, salt, marinade 30 hours, smoke at 230(high smoke) for 2 hours 45minutes
Hey Ry !…. Beef Jerky great for snacking on great cook as always buddy. Have a great week you and your family.
I've made a few batches in my Traeger. All turned out really well but I think I am going to invest in an actual Jerky slicer. Hardest part for me is getting equal cut slices even using the semi frozen method so drying time varies. I'm going to try that sweet thai chili though.
Nice … three different types of beef jerky.
How about in a toaster oven
The jerky racks are my favorite addition to my Camp Chef! I've used them to smoke wings, hamburgers, and even pork butts with a water pan under the meat. I haven't actually made jerky with them yet, but definitely will thanks to this video!
Looks delicious!
Hey Ry, you can turn the racks 180 leave them in the same order… =)
Dangit, I need to make some venison jerky. I never get any jerky.
Looks good I need to try to make some.
I have a pellet grill I've used for catering and if you can get apple or a fruit blend of pellets it makes amazing beef chicken or pork.