Glad to see you post. I was starting to wonder if something had happened to you. Great video, I've been on the fence to try this, and you explained it well.
Thanks, Kris! I'm still around. I've just been busy. We just moved and have a 9 month old. Its a real struggle to make videos, but I'm trying. Truthfully, the key to success in UA-cam is to quit your job, lose it or retire, have no family and have nothing else to do. Lol!
When I grow up, I want to be able to make a video like you. Well who am I foolin, not gonna happen. That was well done as usual with some great instruction and detail. I haven't done jerky before, but after watching this easy to follow video I can now do it. Your's turned out nice. I heard that line at the end. Like they say with coke. If you do it once you can quit, but the second time you are hooked. But you said this is more addictive if I do it once, I'll do it again and again. I'm not sure if I want to do that because Janet may try to push jerky on me in place of ribs. lol Enjoyed it Jon, well done.
Lol! You ought to at least give it a shot. I won't say I'm a master of it. I ran a few experiments with no meat in the cooker to get the temps right. This set up seemed to work the best, though I have seen Troy (T-Roy) do it with just using the minion method and all his dampers almost completely closed. I haven't tried that, just the snake. I honestly thought about this and did the testing before I even saw his videos. I thought I was really on to something, but evidently, someone else beat me to it. Lol! Thanks for the kinds words and support as always, Phil! This video footage was sitting around for a while and I finally got around to finishing it. I'm glad it's done. Now go make some jerky! Janet can thank me later.
Thanks, John! You should give it a try. You can use a kit to make it easy, but honestly, there are a ton of recipes out there on the internet for jerky. Let me know how it goes.
Give it a try. Set up the smoker as I did and see where the temp falls at the dome. I did this cook with the dampers completely open, though it was in the mid 30's when I shot the video. If the temps a bit high, just adjust the lower dampers until she's in that proper temp range. Once it is, load the meat and don't mess with it. Even if the dome temp falls a bit, which it likely will. Let me know how it works out. Thanks for watching and the support!!
Hey what's up Jon! Great video as usual. The jerky came out looking good and you did a great job of explaining the process. That's right don't cry about it just do it and get er done...hahaha!!! I do believe I'm due to cook a batch myself... thanks buddy! : )
Thanks, brother! You should do it. I'm sure you're a natural at it. I had never done it before this cook. It's a lot of fun and worth the time. I look forward to seeing the video!
Here it is... it's from a year aand a half ago: ua-cam.com/video/tYVs3ltPd7A/v-deo.html It's similar... I was laughing at myself on the intro.... haha!!
Cool video. Just curious, would it not make sense to leave the water pan empty and use less charcoal? The way I see it, the water just sucks heat as it evaporates using more charcoal to keep temp which also increases the humidity in the smoker which would in turn make it take longer to dry the jerky. I feel (especially during the summer months) that a 2x2 snake with an empty water pan would be more than sufficient. I would understand if you want to get even more smoke flavor by prolonging the drying process, but I have not found the need to use water in any cook I've done. Still a great video and looks delish!
Sure, it’s possible with briquettes I assume. I just tried it with water since using the water helps to lower temps. Once I knew it worked, I made the video. I’ve also done this with lump charcoal, but in that video I double stacked two WSMs to achieve the low temps. That too was done with water. Honestly, the water does put moisture in the cooking environment, but when I’ve used sand instead, I’ve not noticed any difference. Thanks for watching. Maybe I’ll give it a try.
It’s something similar to this: www.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK/ref=asc_df_B00LBH7TZK/?tag=hyprod-20&linkCode=df0&hvadid=309915807046&hvpos=&hvnetw=g&hvrand=11494579474930137674&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9009738&hvtargid=pla-569243615923&psc=1
Beef jerky is so expensive to buy at the store, that making you own is the only option once you know how to make it. You had a nice cracking of the flesh, and nice color. I love portable meat.
"Don't Cry About It... Just Get It Done!!"
"Amen Brother... Amen"
Glad to see you post. I was starting to wonder if something had happened to you. Great video, I've been on the fence to try this, and you explained it well.
Thanks, Kris! I'm still around. I've just been busy. We just moved and have a 9 month old. Its a real struggle to make videos, but I'm trying. Truthfully, the key to success in UA-cam is to quit your job, lose it or retire, have no family and have nothing else to do. Lol!
When I grow up, I want to be able to make a video like you. Well who am I foolin, not gonna happen. That was well done as usual with some great instruction and detail. I haven't done jerky before, but after watching this easy to follow video I can now do it. Your's turned out nice. I heard that line at the end. Like they say with coke. If you do it once you can quit, but the second time you are hooked. But you said this is more addictive if I do it once, I'll do it again and again. I'm not sure if I want to do that because Janet may try to push jerky on me in place of ribs. lol Enjoyed it Jon, well done.
Lol! You ought to at least give it a shot. I won't say I'm a master of it. I ran a few experiments with no meat in the cooker to get the temps right. This set up seemed to work the best, though I have seen Troy (T-Roy) do it with just using the minion method and all his dampers almost completely closed. I haven't tried that, just the snake. I honestly thought about this and did the testing before I even saw his videos. I thought I was really on to something, but evidently, someone else beat me to it. Lol! Thanks for the kinds words and support as always, Phil! This video footage was sitting around for a while and I finally got around to finishing it. I'm glad it's done. Now go make some jerky! Janet can thank me later.
Great Video I like to try this, It should be good bbq season. I like the way you used gateway rack to create more shelf space
Thanks, John! You should give it a try. You can use a kit to make it easy, but honestly, there are a ton of recipes out there on the internet for jerky. Let me know how it goes.
Great explanation of the set up and how to smoke beef jerky - I bet the flavor was great.
Thanks! Those Backwoods kits are pretty good. I did another cook with Cheerwine and jalapeno and that one came out even better.
Awesome set up. I’ve never done the snake method on my wsm. I have made jerky but it was over done. I’ll try it this way next time.
Give it a try. Set up the smoker as I did and see where the temp falls at the dome. I did this cook with the dampers completely open, though it was in the mid 30's when I shot the video. If the temps a bit high, just adjust the lower dampers until she's in that proper temp range. Once it is, load the meat and don't mess with it. Even if the dome temp falls a bit, which it likely will. Let me know how it works out. Thanks for watching and the support!!
Great tutorial
Hey what's up Jon! Great video as usual. The jerky came out looking good and you did a great job of explaining the process. That's right don't cry about it just do it and get er done...hahaha!!! I do believe I'm due to cook a batch myself... thanks buddy! : )
Thanks, brother! You should do it. I'm sure you're a natural at it. I had never done it before this cook. It's a lot of fun and worth the time. I look forward to seeing the video!
Here it is... it's from a year aand a half ago: ua-cam.com/video/tYVs3ltPd7A/v-deo.html It's similar... I was laughing at myself on the intro.... haha!!
Really good video mate, thanks!
Thanks! I appreciate the support!!!
Thank! I appreciate the support!!!
Hey brother I love the backwoods products! I’m a believer! Gray looking jerky!
Rich's River Smokers West Virginia - Hey, Rich! Thanks for watching!
Cool video. Just curious, would it not make sense to leave the water pan empty and use less charcoal? The way I see it, the water just sucks heat as it evaporates using more charcoal to keep temp which also increases the humidity in the smoker which would in turn make it take longer to dry the jerky. I feel (especially during the summer months) that a 2x2 snake with an empty water pan would be more than sufficient. I would understand if you want to get even more smoke flavor by prolonging the drying process, but I have not found the need to use water in any cook I've done. Still a great video and looks delish!
Sure, it’s possible with briquettes I assume. I just tried it with water since using the water helps to lower temps. Once I knew it worked, I made the video. I’ve also done this with lump charcoal, but in that video I double stacked two WSMs to achieve the low temps. That too was done with water. Honestly, the water does put moisture in the cooking environment, but when I’ve used sand instead, I’ve not noticed any difference. Thanks for watching. Maybe I’ll give it a try.
Remoth000 - ua-cam.com/video/E4pCNxJduaU/v-deo.html
Excellent video...
Question: at 3:41 What is that screen called?
It’s something similar to this:
www.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK/ref=asc_df_B00LBH7TZK/?tag=hyprod-20&linkCode=df0&hvadid=309915807046&hvpos=&hvnetw=g&hvrand=11494579474930137674&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9009738&hvtargid=pla-569243615923&psc=1
@@RaleighSmoke
Thank YOU
Beef jerky is so expensive to buy at the store, that making you own is the only option once you know how to make it. You had a nice cracking of the flesh, and nice color. I love portable meat.
You are correct. It's much cheaper to make and you can mess with all kinds of different recipes too. Thanks for watching!!!
Its been a while since i made any, now i want to even more :)
Lasse's Food and Barbecue - Do it!
Got a new subscriber!!! Thinking about creating a Grilling/ Smoking Meat Channel here in Wake forest!
TheCapitalB - Go for it! What do you have to lose? Thanks for the sub! It’s always nice to have local support.
@@RaleighSmoke Yes Sir! Maybe if I get my channel together I can shout you out and buy you a brisket/ribs to cook!
About how long does it take to cook?
4-5 hours