I've done this a few times on my Keg. I find wrapping the jerky over the top rack does not allow the inside of the piece to dry as much as the exterior exposed side. I use skewers to hang each piece which allows even exposure on all sides for a more consistent texture. Awesome video!
- 10c today and doing this recipe for the first time on my classic 3. Thanks for the great video with lots of tips that helped me dial things in quickly. Can't wait to try a piece when it's done!!.
If you’re on any kind of low carb diet you really have to watch what’s in your food OR… you have to control it. What I love about this video is that I can be in charge of what goes into my snacks. Thank you!
Thanks for the video. Your Kamado Joe videos have really helped me. Just harvested a whitetail deer and am going to use this method to make some deer jerky. Thanks!!!
Video suggestion: Smoked salmon with the double indirect. I watched a smoked salmon vid on the Kamado Joes channel (I think it was 6 years old). My guess is double indirect would be easier and produce a superior product.
Nothing better than homemade beef jerky! Never have tried this on my Big Joe, but will do doing this, nice tips! Time for you to get a slicer! LOL I have had a cheaper one for a few years and it gets used hard since I make my own bacon. Actually looking into the lower end commercial slicer for the next one. Cheers!
haha thanks so much. I actually have my parents old 1980's finger remover special lol but opted to not use it as i happen to like my fingers. a nice one with some safe guards would have been handy here
First of all thank you for another great video! I want to try this and have all of the ingredients ready to go. I have an equipment question regarding the grill expander. I have a Classic III and once I've installed the slo-roller, the ring on the second level with the deflector plates, then the grill grates on the 3rd level, and finally the grill expander on the grates, the lid will not close properly. I can force it but it's obvious (by looking through the smoke stack outlet on top, that the grill expander is coming in contact with the lid. It is supposedly the grill expander for the KJ (the bottom of the 3 feet are 'u' shaped so they have sit correctly on the grill grates. The only option I can think of would be to leave out the grill grates and put the grill expander directly on the deflector plates. Or by pass the deflector plates in order to lower the grill grates to the 2nd level but then I'm losing the double indirect effect. Since you're my KJ hero, any thoughts?
First of all I love my Classic III. I purchased it as a bundle that included the slo-roller (SR). I used the SR a good bit in the beginning. Never did come up with a solution for using the grill expander and the SR together and never got a reply back for any options. To be honest, the 400 degree limit on the SR prevents me from using it much any more. Not that I would cook with it at that temp, but need the higher temps to clean up dirty parts like grates and deflector plates. Can't do that with the SR so it gets quite grunging. I do highly recommend the Joetisserie option. Works great for whole chickens. Doing a whole turkey (brined) today. Good luck and let me know if any more questions.@@link_7164
I made this beef jerky yesterday. It is excellent and I highly recommend it. Unfortunately, I couldn't get the ash drawer hack to work very well for me. I did use more substantial pieces of cherry like James did in the video and they didn't seem to get enough ember contact to ignite. It was either placement or they were too big to do the job. I think next time I'll use smaller chips and see if that helps.
Does that recipe end up sweet because of the Dr. Pepper? One of the nice things about beef jerky as a snack is that it tends to be zero sugar and really low calories with lots of protein.
The low airflow of kamados wouldn't have made me consider this a good use. Now I think I have to try it. Right now I just use a dedicated dehydrator and was only considering the KJ to give smoke flavoring to then move to dehydrator.
What a great video! I've made LOTS of jerky over the years, but I haven't tried it in my kamado grill yet. Definitely gonna have to give this a try! I've always sliced my jerky with the grain though. I was told with the grain for jerky and against the grain for steaks. Then when you bite a piece off, more might peel away with it which is fine with me. I'm curious why you choose to slice it this way. Maybe I've been doing it wrong the whole time....
against the grain is more tender, with the grain will have more chew so it is only a matter of personal preference. on thin slices its not as noticeable as a steak
Hi James, Paul from Australia; one week with a KJ3 trying your jerky set-up, can maintain 200 degrees but can’t get the wood chips to burn in the ash tray for extra smoke,any clues???? thanks. Cheers Paul PS; Thanks for the great vids on all things KJ.
I have got to say, the whole don't leave fat on the jerky because it will go rancid, sounds like an old wife's tail to me. Beef jerky is a cooked product right and in this case cooked and smoked !! Cooked/ dehydrated at 140f or 60c which is a cooking temperature. I have been making my own biltong for years and I leave as much fat on as possible, biltong is a true dehydrated product so if the fat was to go rancid would it not happen here. I think I might have to put this to the test. Love your content non the less !
What was the total cook time for the middle pieces that required a bit longer? Adding this to my todo. Have you considered doing some smoked salmon with this double indirect method?
how would I set up my Classic II for jerky since I only have 2 levels instead of 3 ? I got a sloroller for my classic II but I don't think I can do the double indirect method
you can install the deflectors down low and do a pizza stone in the middle so that you can have your stock grid height so that the extender still fits the same if you want to hang them like i did
@@SmokingDadBBQ so I don't need the sloroller just the deflectors and a pizza stone. what size of pizza stone do I need the same size as the 2 heat deflectors put together.
@@SmokingDadBBQ FYI the audio at the end seemed to get a bit desynced after the taste test. Not bad enough to take the video down and re-upload just giving you a heads up for next vid!
@@SmokingDadBBQ yeah it's not that bad and it's just at the end of the video, so I wouldn't worry about it too much.. plus if the OG file is fine, it's prob just something with YT and hopefully it'll get fixed on their end soon
not sure, haven't tried to see if it can go below 200f in the settings but if thats the case you can put the probe close to the heat to keep it running to that
Very interesting, particularly for holding a low temperature. Wonder if you could set it up to hold 170 F and use the Kamado as a holding oven for overnight rest of a brisket? My kitchen oven is not really capable of holding a reliable 170 F. If that is possible on a Kamado would love to see it. Can you really prevent the fire from going out at such a low temperature?
