Jerky tips

SupportKing

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I’m looking to make Jerky, and I read that smokeboost makes the temp below 200.

Has anyone successfully made jerky on the smokefire?

If so, care to share your recipe and thoughts? Thanks!
 

AHoneyman

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I have done jerky several times. Marinate, smoke, eat. Not a lot to it. Except I have not had enough space. So I bought a shish kabob hanger. No go. Dries out at the top, too wet at the bottom. Lay those slices out flat.
 
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SupportKing

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I have done jerky several times. Marinate, smoke, eat. Not a lot to it. Except I have not had enough space. So I bought a shish kabob hanger. No go. Dries out at the top, too wet at the bottom. Lay those slices out flat.
I read online I want low temps. 200deg is okay on the smokefire?
 

Goneincognito

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Its doable but lower would be better. I did mine yesterday at 200f because I didnt want to mess around with smokeboost and was done (overdone) in around 3 hours.
 

AHoneyman

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As low as you can go - Smoke Boost might get you a little lower.
 

JYD-BBQ

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I’m looking to make Jerky, and I read that smokeboost makes the temp below 200.

Has anyone successfully made jerky on the smokefire?

If so, care to share your recipe and thoughts? Thanks!
I love making beef jerky, this is my go to recipe. Marinate for 24-48 hours and then Smoke Boost for about (4) hours. I usually flip around (2) hours and start checking at (3) hours, taking off whatever is done.

Beef Jerky Marinade – enough for 5 lbs. of beef


  • (1) cup of light soy sauce
  • (4) TBSP Worcestershire sauce
  • (1) TSP fresh ground black pepper
  • (1) TSP garlic powder
  • (2) TSP onion powder
  • ¼ cup of dark brown sugar
  • ¾ cup of Sweet Baby Rays
  • (4) TBSP A-1 steak sauce
 

AHoneyman

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Just to tie to another thread - Down here it is a sin not to include the real Dr. Pepper (still contains cane sugar). Your dentist will love you.
 
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I’m looking to make Jerky, and I read that smokeboost makes the temp below 200.

Has anyone successfully made jerky on the smokefire?

If so, care to share your recipe and thoughts? Thanks!
If you are in Facebook - join this group and find the jerky.
 

bbqking

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I have done jerky 2 time on my EX6. Used smoky mountain cure from cabellas, and last I just marinated in teriyaki sauce for one bulgogi sauce for the other. Temp was set at 200. About 4.5 hours or so.
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SupportKing

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Those look amazing! So it looks like 200deg is okay, but is SmokeBoost better? :O

After looking at that forum (and subsequently stumbled onto the weber website), SmokeBoost does run at lower temps!
 
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bbqking

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Teriyaki was the best
 

Bruno

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