Video How to smoke Beef Jerky BELOW 200f / 93c on a Kamado Joe. Rock solid low & slow temps!

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17/04/2023

Video Beef Jerky ✅ This Smokey & Spicy Dr. Pepper Scotch Bonnet pepper smoked beef jerky on the Kamado Joe will exceed ALL your expectations! ✅ How to smoke Beef Jerky BELOW 200f / 93c on a Kamado Joe. Rock solid low & slow temps!

⏩ Video content : How to smoke Beef Jerky BELOW 200f / 93c on a Kamado Joe. Rock solid low & slow temps!

0:00
we are making some smoky
0:03
spicy amazing
0:05
tender beef jerky
0:07
on the kamado joe let’s get into it
0:11
oh yeah hey i’m james from smoking dad
0:14
barbecue and you join me
0:16
right at the end where we are super
0:19
smoking our beef jerky for one last
0:22
final push but let me take you back a
0:25
little bit earlier and catch you up on
0:27
everything you need to know for today’s
0:29
cook so for today’s video i’m going to
0:31
be using my double indirect method i’ve
0:35
been using this a lot lately for my hot
0:37
and fast cooks it’s turned out some of
0:39
the best brisket pork belly and ribs
0:43
i’ve ever made on a kamado style grill
0:45
but i was shocked when i did my
0:47
dehydrated hot pepper video that the
0:50
temperatures held
0:52
really well
0:54
in a low and slow format and i was able
0:56
to get some great smoke and that’s what
0:58
we’re doing today this has been running
1:00
around
1:01
180 degrees fahrenheit and getting some
1:04
great smoke
1:06
great smoke sub 200 degrees this is
1:09
something that doesn’t belong in the
1:11
same sentence and the double indirect
1:13
method has proven a real winner on those
1:16
hot peppers and based off of my sampling
1:19
here as a few pieces have reached their
1:21
final doneness we are in for a treat
1:24
today but before i can fill you in on
1:26
the treat and get into the taste test as
1:27
we are nearly done let me tell you what
1:29
i had to start
1:31
yesterday in order to get ready for
1:33
today’s cook to make some amazing beef
1:35
jerky on your kamado style grill
Recipe and prep
1:38
so we’ve tested lots of marinades when
1:40
it comes to making some homemade jerky
1:42
but i found one of our favorites is the
1:45
recipe shared by hey grill hay so that’s
1:47
what i’m using today with the
1:49
substitution for a little bit more heat
1:51
that recipe uses jalapenos i’ve
1:54
substituted that for some scotch bonnet
1:56
pepper
1:57
now all we want to do in order to get
2:00
some great marinade on our eye of round
2:02
roast is
2:04
build our
2:05
braising liquid a day in advance and so
2:08
to do that i’ve doubled the recipe since
2:10
i used a six pound eye of round roast
2:12
and the recipe calls for about a three
2:14
pound i have round uh but i’ll put the
2:16
recipe for the three pounds and if
2:18
you’re doing what i’m doing just go
2:19
ahead and double that so instead of two
2:21
cups of dr pepper i used four and
2:23
everything else is the same so this is
2:25
starting with dr pepper for a base and
2:27
then we’re adding in things like
2:29
warchester and garlic and onion and of
2:32
course your hot peppers so today i’m
2:35
using scotch bonnets for just a little
2:37
bit more heat than jalapeno and you want
2:39
to set that to simmer for about 25
2:42
minutes so you push off some of the
2:44
water and really start to concentrate
2:47
our flavors salt pepper garlic onion
2:50
and those hot peppers and you reduce
2:53
that water content over about 25 minutes
2:55
to about half of its original volume
2:58
once that boils down to about half
3:00
so in my case i’ll have two cups if you
3:03
follow the recipe to a tea you’ll have
3:05
about one cup of marinating liquid you
3:07
want to let that come to a complete cool
3:10
which gives us an opportunity to have
3:12
that in the fridge while we start to
3:13
trim up our eye of round roast unlike
3:16
every other thing that we cook where fat
3:19
is king when it comes to beef jerky this
3:22
is what we’ll spoil and so we are using
3:24
an eye of round roast and giving that a
3:27
quick trim so i’m using my dal strong
3:29
fillet knife and that’s making really
3:31
light work of removing the fat cap as
3:34
well as the silver skin
3:36
and now you want to slice this against
3:39
the grain you want to get these as thin
3:42
as possible so if i was at my local
3:44
butcher and it was business hours i
3:46
could have asked peter hey can you just
3:48
run this through your slicer
3:50
or if you have a slicer at home you can
3:51
do that but if you don’t i’m assuming
3:53
most people don’t you can do this no
3:55
problem with a chef knife so using my
3:58
extra long dalstrong knife it makes
4:00
quick work of making some paper thin
4:03
slices
4:04
out of this eye of round roast and a way
4:07
to help make that a little bit easier is
4:09
to throw your entire roast in the
4:12
freezer for about 30 minutes before you
4:14
get started that will just help it firm
4:17
up and be a little bit less pliable so
4:19
you can get those really nice thin
4:22
slices
4:23
after your marinade has cooled down and
4:25
you’ve got your beef all sliced up you
4:28
just want to mix that really well
4:30
together so it’s fully incorporated and
4:32
put it in your refrigerator overnight so
4:34
this one happened to sit close to 24
4:37
hours but you want a minimum of about 12
4:40
hours for the best result with this
4:42
marinade i found and i like to flip the
4:45
bag you know when i woke up first thing
4:47
in the morning midday just to make sure
4:49
we are getting everything fully covered
4:52
so after your jerky has marinated and
4:54
it’s the day of your cook we want to set
4:57
up our joe for the double indirect
4:59
method as well as start to pat dry
5:04
our beef jerky and make sure that we can
5:06
get a great dry product so we don’t want
5:08
it just soaking wet with that extra
5:11
marinade so let me take you over to the
5:13
joe earlier this afternoon and i’ll show
5:16
you exactly how i like to set up for the
5:18
double indirect smoke method
Grill setup for Low & Slow double indirect method
5:20
so we’re starting with our big joe
5:23
already cleaned out so now i’m just
5:25
going to drop in our ash basket
5:29
make a little space for our smoking wood
5:32
on the bottom and since we’re going to
5:33
have a small
5:35
hot fire today i’m going to plan on
5:38
adding more smoke wood using my ash
5:40
drawer hack i’ll explain that a little
5:42
bit later but for now i’m going to get a
5:43
couple chunks of cherry wood right on
5:46
the bottom cover those up and then pour
5:49
on some fresh jealous devil to cover all
5:52
that up
5:53
these are smaller pieces so i’m just
5:55
going with you know a small handful here
5:57
should be good to get us started cover
5:59
up
6:00
got a little more jealous devil left in
6:02
the bag so i’ll add that
6:06
make a little mound completely covering
6:08
the wood as well as by doing the mound
6:11
as it burns we know we won’t run a
6:13
charcoal if we let it distribute all the
6:15
way over it’s possible you know our fire
6:18
goes straight down and has a hard time
6:20
moving to those adjacent coals so by
6:22
building
6:23
a little bit of a mountain here will
6:27
help make sure we get nice even low
6:29
temperature
6:31
fire all the way through our cook so
6:34
that looks good i’m gonna now start a
6:36
fire using my grill blazer grill gun and
6:39
try and concentrate that fire directly
6:42
above where we’ve placed that wood so
6:44
that those hot coals start to work down
6:47
to where our smoking wood is i don’t
6:49
know if i’ve mentioned before if i have
6:50
forgotten
6:51
grow blazers reached out and offered me
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i’ll put the details down below i’ll
7:00
take you fast forward though while we
7:01
get this fired up
7:06
okay so elapsed time on that was one
7:08
minute and you can see we’ve already got
7:10
some nice
7:12
white ash over coals and that fire is
7:15
burning well so now i want to build some
7:18
heat in our dome as well as our
7:20
deflectors so let’s start assembling
7:22
this we’re going to start with the base
7:23
of the slow roller
7:24
like so
7:26
next for now i’m going to drop in the
7:28
divide and conquer rack
7:30
then i’m going to just temporarily in
7:32
this position use our x
7:34
accessory rack to hold our heat
7:36
deflectors so i can get them right above
7:39
the fire but not block that heat since
7:42
we want the heat to come up and start to
7:44
warm up our dome so let me grab our two
7:46
deflectors
7:50
like so
7:51
like so
7:53
and we’re doing the
7:54
pizza pie configuration which is pushing
7:57
these
7:58
so there’s a nice big triangle and that
8:00
is going to allow these
8:02
to start to heat soak so it doesn’t
8:05
throw our temperature readings off by
8:07
going you know on a vent setting we
8:09
think is right when ceramics cold and
8:11
then later on it’ll all of a sudden
8:13
shoot up 50 degrees once these catch up
8:15
so we’re going to preheat these as well
8:17
as preheat our dome so that’s it for
8:19
right now we’re going to leave our top
8:21
and bottom vents all the way open close
8:23
this and let it build some heat all
8:25
right we have our beef jerky padded dry
8:28
and our dome is reading 350 degrees but
8:31
this is not 350 degrees as i can keep my
8:34
hand here if this was actually 350 i’d
8:37
be running that way going out out really
8:39
very quickly but we are getting some
8:41
great heat in the dome this is about the
8:43
spot now where i want to push our
8:45
deflectors together start adjusting our
8:47
vents install the rest of the sole
8:49
roller so let me bring you nice and
8:50
close show you how we’re going to set up
8:52
for our double indirect
8:54
beef jerky
8:55
so our dome might be reading you know
8:57
close to 400 now but that’s all because
9:00
we’re getting some flames coming up and
9:03
just kissing the thermometer but that’s
9:06
why we always want to use the hand test
9:07
to make sure we got a good sense of
9:09
where we actually are temp wise but
9:11
since our coals are now rocking we want
9:14
to start slowing this fire down now that
9:16
we’ve got some heat so i’m just going to
9:18
take the deflectors out using some high
9:20
heat gloves so they don’t burn or bother
9:22
me to hold them because they are
9:24
warm
9:25
that’ll allow me to install the top of
9:28
the slow roller and then we can put that
9:30
back in
9:31
so just like a normal slow roller setup
9:34
if you weren’t doing the double indirect
9:36
you would start with the
9:37
the base then your divide and conquer
9:40
rack
9:40
then your top sole roller
9:44
but today we’re doing the double
9:47
indirect so let’s go ahead now add our
9:50
x-ring on the second level
9:53
of the divide and conquer rack and if
9:54
you don’t have a sole roller and you
9:56
want to do this
9:57
you can put your heat deflectors down
9:58
low put a pizza stone
10:01
on your x accessory rack and then put
10:02
your grids on the top level of your
10:04
grill get the same same result but since
10:07
i have this little roller that’s what
10:08
i’m going to use today
10:09
so let’s drop these on
10:12
let’s adjust our vents
10:14
so for our control tower top move it if
10:18
you could see here
10:20
since we’re doing the double indirect
10:22
method we want to hold a low slow
10:24
temperature
10:25
ideally we’ll bring it back down close
10:28
to just about 200 so i’m going to go to
10:30
about a quarter to an eighth of an inch
10:33
inside the first line and one finger on
10:36
the bottom draft door all right we’re
10:38
holding stable just a hair over 200
10:42
degrees that’s exactly what i want i
10:45
know from doing my hot peppers with my
10:48
thermapen infrared that seeing around
10:51
200 degrees on the dome with the double
10:54
indirect method i was at
10:56
167 degrees on the grid so that’s going
11:00
to be perfect for dehydrating our beef
11:02
jerky i’ve got my grid extender ready to
11:05
go just beside me here so i’ll take you
11:07
fast forward while we start placing our
11:09
jerky on the grid and i think i’m going
11:11
to need the extra real estate of the
11:12
grid extender so let me take you fast
11:14
forward while we load up our big joe
11:17
with some beef jerky so i ended up with
11:19
so much extra space hanging that i’m
11:22
going to move any that we’re just
11:24
sitting outside of the protection of our
11:26
double direct on the lower level up here
11:28
to make sure that we keep everything
11:30
protected by both the slow roller as
11:33
well as our deflector plates i’ll take
11:34
it back fast forward while i move any
11:37
stragglers on the lower end up to our
11:40
hanging position
11:41
so that is actually so incredibly space
11:44
efficient i could fit
11:46
all of our beef jerky this way and so i
11:48
opted to do that just to keep things as
11:51
even as possible plus i love that we are
11:54
centered over our deflector plates and
11:57
can give this a chance to cook really
11:58
evenly let’s close our dome and start
12:00
letting this smoke
12:02
so now that we’ve got all our jerky on
12:04
it’s nice and stable i want to add a few
12:07
of our smoking wood
12:09
chunks right to the bottom here we’re
12:11
already starting to get some nice heat
12:13
these are from coals and ash just
12:15
falling down from our fire which is
12:18
what’s going to ignite our wood chips so
12:20
i’m going to
12:21
i’m going to try something
12:22
a few larger pieces i’ve been using
12:24
really small chips in my last first few
12:26
videos so i want to see if something
12:28
with a little bit more
12:30
substance
12:31
also ignites just as well so i’m going
12:33
to place these
12:34
towards where it should end up the
12:37
middle to the back area
12:40
right underneath our fire and we’ll let
12:42
those start to smoke as well
12:44
so our beef jerky has been on now just a
12:47
touch over four hours and we were
12:50
drawing a line at 180 degrees fahrenheit
12:54
so once again the double indirect method
12:57
has proved a real winner i didn’t expect
13:00
this when i first came up with the
13:01
concept i originally came up with the
13:02
concept because we’re trying to
13:04
manipulate our heat sources so we’ve got
13:06
three types of heat we’ve got conduction
13:08
heat which is our food sitting on a hot
13:11
grate that can cook it we’ve got our
13:14
convection heat which is the hot air
13:15
that’s moving inside of our joe and
13:18
typically at 180 degrees fahrenheit
13:21
you’re not getting gray airflow and then
13:23
we’ve got our radiant heat again at
13:26
low temperatures you’re not getting
13:28
great radiant heat and so what the
13:29
double indirect method does whether
13:31
we’re doing hot and fast it allows us to
13:34
cook at a higher temperature without
13:36
overdoing the bottom and so that
13:38
increases our other properties like our
13:41
convection because we’re getting more
13:43
hot air moving around or our radiant
13:45
heat so this is um the same is true when
13:48
we apply it to a low and slow cook where
13:51
we can get a nice clean burning fire and
13:54
get great smoke at a much lower
13:57
temperature one that i’ve ever held
13:59
before for this long 180 degrees
14:02
fahrenheit in a kamado style grill and
14:04
so now what i’ve done just before
14:06
joining the camera is add a couple more
14:10
pieces of fresh smoking wood the beef
14:12
jerky is nearly there a couple pieces
14:15
around the outside are done and that was
14:17
the one i used for the sample and the
14:19
intro but just to hit it with one last
14:22
hurrah of smoke i love doing this for my
14:25
peppers as well as beef jerky and so
14:28
this is where you know if you love
14:29
throwing a bunch of wood into your fire
14:31
you can break all the rules that i
14:33
normally talk about and just go to town
14:36
and give this a ton of smoke for a short
14:39
period like this 20 30 minutes like we
14:41
are doing this is going to be pleasant
14:44
not way overdone where you can overdo it
14:47
with smoke if we were doing something a
14:49
brisket and doing overnight for 12 to 18
14:52
hours you wouldn’t want your big joe
14:54
like
14:55
i’m using today smoking as it is behind
14:57
me with a ton of smoke as that would
15:00
just go from pleasant to a little bit um
15:04
overpowering but for something like this
15:06
30 minutes near the end of a cook it’s
15:08
going to be
15:09
just perfect let me bring you nice and
15:11
close let me open up the joe and show
15:13
you where we’re at and we can get into a
15:15
taste test so our dome is still reading
Results and taste test
15:17
about 180 degrees fahrenheit our meter
15:20
probe
15:21
i think i forgot to mention that but for
15:24
cooks like this where we’re not doing a
15:26
large protein you can get yourself a
15:28
potato just chop off the end insert your
15:31
probe past the line and drop that in
15:34
your grill if you want to be able to log
15:36
your cook which is how i was able to log
15:39
today’s smoke session for our beef jerky
15:41
and see that we are getting a nice flat
15:44
line but once i took everything out just
15:45
to add a little bit more wood i’ve left
15:47
that aside since we are nearly
15:49
done
15:50
so taking a look at this
15:53
this is looking good so when we get
15:56
pieces looking
15:57
just like this
15:59
they’re nice
16:00
dark even all the way around no moisture
16:03
but that’s still
16:04
kind of pliable to the point where if we
16:07
wanted to pull and rip
16:09
that is exactly the color
16:11
and the texture that we’re looking for
16:13
so let me just set that aside for
16:15
our taste test
16:17
and there’s a few here where i can see
16:20
we are maybe still another 10
16:22
15 minutes away but almost everything on
16:26
our big joe is done so i’m just gonna
16:28
let that hang out and do our taste test
16:31
and i’ll pull those off later on tonight
16:33
when they’re all done
16:35
so i already know from stealing a done
16:38
piece at the beginning this is going to
16:40
be great but we’ve got
16:42
fantastic
16:44
color and
16:45
smoke and tenderness this
16:48
will blow away
16:49
any beef jerky you’ve ever bought in a
16:51
store trust me on that one this is worth
16:53
doing but let’s go ahead do a bit of a
16:54
taste test here perfect
16:59
it is a perfect
17:01
bite of beef jerky
17:03
outside of a little bit of prep
17:05
a day in advance
17:07
this is a really
17:10
simple
17:11
cook and one that’s not been super easy
17:13
to do before on the kamado joe without
17:15
the double indirect method
17:17
the ideal temperature is that 170 180
17:20
degrees
17:21
and as i mentioned getting nice clean
17:24
smoke at those temperatures has been
17:26
difficult before the discovery of the
17:29
double indirect method but now we are
17:31
drawing flat lines getting nice clean
17:33
smoke at 180 and it has turned our joe
17:37
into a dehydrator with the benefit
17:40
of adding some great smoke flavor which
17:43
you can definitely appreciate here i
17:46
hope you really enjoyed today’s video if
17:48
you did please let youtube know by
17:49
smashing that thumbs up button and let
17:51
me know by hitting subscribe or consider
17:54
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it’s the meter probe you save ten
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guys until next time though i’m james
18:14
from soaking dad barbecue signing off
18:16
and remember don’t be afraid to fire it
18:19
up
18:35
you

Kamado style grills like the Big Green Egg, Kamado Joe etc. often struggle with beef jerky as you want good smoke and temperatures below 200f or 93c which is a challenge on these types of smokers…. BUT, I have had a break through with my double indirect method (SloRoller + heat deflectors) which is helping solve this problem allowing for some incredible homemade smoked beef jerky.

00:00 – Dr. Pepper Scotch Bonnet pepper Beef Jerky
01:38 – Recipe and prep
05:20 – Grill setup for Low & Slow double indirect method
15:16 – Results and taste test

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🖥 Check out my video review of my Piccolo oven vs the DoJoe accessory –

• Kamado Joe DoJoe …

♨️ Kamado Joe accessories – https://t.jo.my/kamadojoe
💰 Use discount code “SDBBQ” to get 10% off any order site wide!

🕳️ Smokeware drip pans & chimney caps – https://t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!

🖐🏿 Nitrile prep gloves – https://t.jo.my/nitrilegloves
💰 Use discount code “SDBBQ” to get 15% off any order!

🥩ChefsTemps meat probes – https://jo.my/chefstemp (~40% less than my Thermapen)

🪨 Fogo Charcoal & BBQ accessories – https://t.jo.my/fogocharcoal

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↓↓↓↓ More Links &💰DEALS 💰 ↓↓↓↓
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► SoloStove Smokeless Fire Pit – https://t.jo.my/solostove
► High Heat gloves – https://amzn.to/3EyX1rO
► Big Joe – https://amzn.to/3XsmLP3
► Classic Joe – https://amzn.to/3ideKO1
► Joe Jr. – https://amzn.to/3F0QDuT
► Kettle Joe – https://amzn.to/3V3aNtN
► Lodge 5 Qt dutch oven – https://amzn.to/3tXeqFv
► Pellet Tube smoker – https://amzn.to/3gEkiQV
► Meat injector – https://amzn.to/3VqEQLs
► Wing basket – https://amzn.to/3XttCb1
► Cheap but good sous vide – https://amzn.to/3EBmGjr
► Grill brush cleaning kit – https://amzn.to/3XyRoCn
► Simple Green spray – https://amzn.to/3U5CQaH
► Permatex gold high heat silicone (fix lose gasket) – https://amzn.to/3EDyIZJ
► Wagyu beef tallow – https://amzn.to/3OAGZSL
► Diamond Crystal Kosher salt – https://amzn.to/3OAjE3J
► Finishing Salt – https://amzn.to/3tYi2qJ
► Smoked Salt – https://amzn.to/3V5qArU
► Truff hot sauce – https://amzn.to/3VkTFiM
► Everything else is on my Amazon store – https://www.amazon.com/shop/smokingda…