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

This Smokey & Spicy Dr. Pepper Scotch Bonnet pepper smoked beef jerky on the Kamado Joe will exceed ALL your expectations!

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.

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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

#SMOKINGDADBBQ #Kamadojoe #Beefjerky
@KamadoJoeGrills @Dalstrong @MEATER

[craigturner]

Just for the benefit of any viewers on the other side of the pond eye of round is called beef silverside 👌

[curtiswilson]

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!

[robservice]

- 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!!.

[travis]

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!!!

[BartlowsBBQ]

One of my favorite things to smoke on the KJ! Great looking jerky, James!

[gwa]

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?

[chaddoyle]

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!

[beers-jackofbbq]

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!

[BRAND-ON-BARBEQUE]

Thank you for the vid. I have been looking for a good way to do jerky once I get a Joe.

[matthewagro]

Awesome cook James!

I'm adding this one to thr list of "to do's"

[joachimsjoblom]

Would using "single indirect" and no extender rack affect the cook at all? (Classic 2)

[smoking]

WOW. This looks and sounds great, I’m going to have try this. Has always another great cook. Thank you Sir and stay safe.

[BlindManzBluffGaming]

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.

[paulbarker]

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.

[tgilleez]

Will absolutely be trying this method out with some venison I was fortunate enough to come away with from my recent hunt in Alberta 🦌

[pjsoucy]

Good video, ... any hints for me as I have the K. JR., thanks

[Peterg]

I'll be making jerky soon. Thanks for the recipe.

[bldrv]

Great idea using the potato with the Meater. Definitely going to use that in the future!

[stevefisher]

Great idea! Gonna make some for gifts for friends and family this year :)

[laurensminnaar]

Want a great beef jerky James 🤗. Do you have an double indirect idea for a Classic III in combination with sloroller and grillextender?