I am going to be busting at the seams with deer meat this year and want to do quite a bit of jerky out of one of the deer. I have the offset smoker pictured below & a pellet grill. I am leaning towards stacking trays in the vertical chamber of the offset to dry out/smoke the jerky. I am thinking I will try to keep the temp in the main chamber at around 200. Has anyone every done this before? Any issues anyone sees with my plan?



If the offset is a non-starter, I can always use the pellet grill on the 180 degree setting, but wanted to try something new & I can fit more jerky in the vertical chamber than I can in the pellet grill.

temp at 200 and time, I don't see how that could fail. I haven't done it with an offset, tho.

I've done it, but mine didn't have the vertical smoker. I just layed pieces put on the grill. I think I started with some coals in the firebox and then added small peices of mesquite to keep the heat going and provide smoke. It worked well.

My old school jerky mentor (A German from Doss) taught me this method for an offset:

How you prep/marinate/season your meat is up to you.

He used bark - oak, pecan, etc, chopped it fine and dried it thoroughly. I've even put it in the microwave to be sure it was plenty dry. Take a large juice can (Texsun grapefruit juice can used to work) and drill 8 small holes 4 near the bottom, and 4 half way. Light a single charcoal briquette and then stuff the can with the dry bark. This is all you need in the offset part of the pit overnight to smoke two full racks of jerky overnight. It should produce just a small ribbon of smoke and burn out completely if done right. I say "overnight" because I've always done it when the weather was cold and spoilage was not an issue.

From there, dehydrate in an oven or dehydrator. He said his opa would hang it to dry, but your climate had better be friendly to that.

We have the same Lyfe Tyme

following

That method seems like the only thing the meat is getting is smoke. Which makes sense if you are going to dehydrate after. I am trying to skip the dehydrating step and get to the end product completely in the smoker.

ENG said:

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We have the same Lyfe Tyme

following

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Me too

I have done it a couple of times. I would just give it an hour or so over pecan at 175. Then take it into the oven at 175 (stick a wooden spoon in the door) till it cracks when bent.

Don't know if you youtube, but Kent Rollins has an episode where he is making jerky on a smoker.

200 degrees is more of a cooking temp, versus "drying" temp. Dehydrator I use in the house I set at 130-140 degrees.
I have my pit at 160-170 degrees, for smoking links. Sausage typically has cure added, sometimes I'll also add it to the jerky seasoning.