Smoking Beef Jerky On The Pellet Grill - Camp Chef Woodwind WiFi 24
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- Опубліковано 15 січ 2020
- I’ve made Beef Jerky in the Electric Smoker and in the oven, but until this video I’ve never made it using a Pellet Grill. Using the Low Temp setting on the Woodwind WiFi 24 (generously provided by Camp Chef), I smoke just over 7 pounds of sliced Top Round using hickory pellets and three different marinades.
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#cooking #grilling #beefjerky #campchef - Навчання та стиль
That color was beautiful! What a great cooker you have there! Great vid Ryne.
Thank you, my friend 😊
your doing a good job and honest review on the camp chef RY, keep it up mate
I have been waiting for this video for a week it turned out great
Thanks! I appreciate that :)
Thank you for adding in the recipe and measurements!
Yep, I’ll be doing those this weekend.😋
Thanks for posting!
Ok, I just finished making this and I have to say, they came out pretty bland. I’ll still eat it, but I’ll add way more salt or something. I let the meat marinade exactly as was done in the video, too. 🤷🏻♂️
I've followed your other recipes for jerky using my traeger and they are all great! I wish I had those racks. The orange soy will be my next attempt. Thanks Ry!!
Looks amazing. Thanks for sharing with us.
Really enjoy your videos. Looking forward to more recipes that utilize the pellet grill.
Man that looks so good. Keep up the great work. I was planning on buy a rectec pellet grill very soon gonna have to invest in some smoke racks now.
Just picked up my first pellet smoker so I can't wait to try this out!! Thanks Ry!! 🍻
What brand did you get Grill Sergeant
@@Utilitylocatorman Pit Boss Pro Vertical 4 - it's the last video I posted on my channel. Cheers!
Andrew you need to do a fancy pellet smoker trailer.
@@RaspberryRockOffGridCabin In the works brother! :)
Hey Ry !.... Beef Jerky great for snacking on great cook as always buddy. Have a great week you and your family.
Getting close to 100k subscribers! Well deserved
Thank you! I know, it's crazy :)
I have a pellet grill I've used for catering and if you can get apple or a fruit blend of pellets it makes amazing beef chicken or pork.
The jerky racks are my favorite addition to my Camp Chef! I've used them to smoke wings, hamburgers, and even pork butts with a water pan under the meat. I haven't actually made jerky with them yet, but definitely will thanks to this video!
They sure add a lot of cooking area. Wings are a great idea on them :)
Are these racks purchased from camp chef? My woodwind 24 is arriving tuesday!
@@themichaelmartinify I bought mine from Amazon, as they were cheaper. But now they are $25 more! Here's a link: www.amazon.com/Camp-Chef-Pellet-Smoker-Smoking/dp/B00KGV1PA2/ref=sr_1_2?crid=3FZUBPEDRYCFI&dchild=1&keywords=camp+chef+jerky+rack+24+inch&qid=1601852837&sprefix=camp+chef+jer%2Caps%2C204&sr=8-2
You had me at " idt I can make enough beef jerky" ...my house, and definitely myself's inner soul talking!!!! Btw all that seasoning soaked from the bottom to top and other juices drip down. Interesting flavors and in a way self made. 🤤🤤 I love teryakki, but wanna try butter garlic jerky, salt and vinager, brown sugar jalepeno and water mix. Mmmhhhm. That red ring is definitely a smoke ring, low smoke is best for taste and reserve!
Great video!
Looks like the stuff you buy. Nice job
Looks good I need to try to make some.
love you jersey recipes my friend.. great time of the year two make jerky ... if i did not have have high cholesterol and i did not eat the hole 7 pounds in 5 mins i would attempt it... cool video my friend
Looks delicious
I've yet to make jerky. I'd love to try some. The three flavors sound interesting. Love the new Camp Chef pellet smoker.
Thank you, Phil :)
just a tip, putting the aluminum foil on the drip pan will effect the air flow with the convection so you will get more temp variations in the pit... I do understand it makes for easy cleanup, but since this is a grill/smoker I dont need it to be as clean as my oven..
Too much beef jerky? No! That beef jerky looks great. Cheers, Ry!
I used my pellet grill, smoked bone in prime rib found on sale, I used simply lemonade, soy sauce, oyster sauce, salt, marinade 30 hours, smoke at 230(high smoke) for 2 hours 45minutes
I've made a few batches in my Traeger. All turned out really well but I think I am going to invest in an actual Jerky slicer. Hardest part for me is getting equal cut slices even using the semi frozen method so drying time varies. I'm going to try that sweet thai chili though.
I'm not as skilled as you, but I have been experimenting with making jerky for the last two years. Personally, I like what I call trail jerky. It's tough, hard, and stable for a good amount of time. It's what my grandfather made when I was growing up. However, most of my family likes the softer jerky that you get at the store. What I have found from my research is you need a couple of tools to make your jerky better, no matter if it's the trail or store-bought variety. First, a good knife. A good knife makes slicing easy for prep of the meat. Second, a jerky slicer (hand-cranked or powered work equally as well for what DIYers are doing). The jerky slicer ensures your strips are of a consistent thickness. Third, a vacuum marinade tumbler. The vacuum tumbler allows for the meat to pick up more of the marinade and shortens the time. 45 minutes and you are done marinading. If you want the soft jerky that is shelf-stable for around six weeks, add a pink cure to whatever marinade you are using. Just my two cents.
Looks delicious!
Hey Ry, you can turn the racks 180 leave them in the same order... =)
I have last years model Woodwind and the low setting doesn't go as low as the new Wifi model, and I love that new feature! That truly makes making jerky on a smoker very doable! I'm also really digging those jerky racks made for the Woodwind as well. All three flavors of the jerky looked great Ry! Don't laugh, but while I was watching the thought of me making jerky on my Santa Maria grill popped in my mind. Wouldn't get near the smoke flavor and would have to turn, but it's the only thing I have that can really reach those low temps to do great jerky with. May play around with it one day. Cheers Ry!
Santa Maria Jerky! Love it 😊
Always more jerky. Looks so good.
Wow that jerky looks great. Soft jerky is an interesting concept. Very good video!
Thank you!
@@CookingWithRy I watched your Brisket video the other day and was inspired so I subbed. I will be making that again this summer or at least try to!
Delicious
I am impressed with how much you could fit with those 3 trays on the 24. I wasn't really looking for a new grill but that looked like fun.
I could have put more, actually, by placing them on the main rack directly. So four levels is possible. I've seen people do a bunch of baby back rib racks this way on four levels :)
@@CookingWithRy Now I can't stop thinking that I want to make some jerky. I might try with my BGE this weekend. I can't get that much on there but it'd be fun to see how it works.
@@NinjaMonkeyPrime Always fun to experiment :)
Nice hat... really good form to it.
😋😋😋 look so good , love your jerky video ,
I'm really wanting a campchef now seems like it can handle anything
I've never smoked beef jerky on my Yoder but after watching your video, I wanna try it out. I know you've cooked lots of jerky in the past so what's your favorite marinade? Thanks RY!🤘
My favorite is a classic teriyaki with some added pineapple juice :)
I want Joe to send me his jerky.
Where did you find the racks for your jerky? I want to try the smoked jerky instead of my normal dehydrated jerky. Thanks great videos!
I bought those from Camp Chef 😊
Where did you get the rails and the racks for the woodwind 24? can you still use the default split shelf with the rails for the jerky racks?
I purchased those from Camp Chef. The jerky rails replace the stock setup, which is kind of a hassle, so now I just lay the jerky racks on the existing racks :)
Nice hat!
Where do you get the screens that the jerky was placed on. No link
Thx
Those are from Camp Chef 😊
Hi Ry. What do you think about the 'low smoke' setting being a smoke of "3"? Ever experiment with manually choosing say 160 and a smoke of 10? I'm guessing they default it in order to control temps.
And how long do you find he finished turkey lasts in the fridge?
Ever try Turkey jersey?
I haven't tried adjusting any smoke setting when it's that low since, so far, it seems to put out a decent amount at that temp. I've only had it last 5 days before it's gone :) And I love Turkey Jerky. I did a Chicken Jerky video, and I think I need to do one with Turkey :)
@@CookingWithRy thanks! I will search for the chicken one! I imagine similar procedure. Thanks for your great channel.
Hooray sheeeeit 96k subs! Someone's gunna get their first button soon.
Unfortunately top round/london broil isnt commonly sold as thin as tha. I substitute for flank steak and the results are just as good :D
Ok! This time you cooked enough that you can send me some. So I will take the sesame garlic. :) Looks great bro.
Thanks!
Ry, did those racks come with the Camp Chef. Thx
They are an add on that I purchased specifically for jerky making :)
Very nice! Can you please tell me where to get the rack system you used in the smoker?
Thank you very much.
I ordered it directly from Camp Chef :)
@@CookingWithRy couldn't see it on the website... Maybe post a link? Cheers!
@@GeeDeeBird Here ya go: www.campchef.com/wood-pellet-grills-and-accessories/accessories/pellet-grill-and-smoker-jerky-rack.html
Nice ... three different types of beef jerky.
Are those camp chef jerky rails? It looks like I would have to remove the standard rails to install those? I'm thinking of buying this grill and I like the jerky trays, but that will be a pain to switch back and forth.
You do have to remove the rails and then just rest the jerky rails in their place. It took some effort the first time but they go in and out pretty quick after a couple times doing it. I do wish they'd redesign it to just leave the main rails in. I'd even settle for jerky racks that were an inch or two less wide to have that work.
@@CookingWithRy Thanks for the quick reply and the helpful video! I might just order them along with the grill. It looks like the jerky rails are inset a half inch or so but maybe not enough to work with the new rail design. I'm fairly handy with mods, maybe I can cut/adjust them to work without removal. I'll post some pics if I ever manage it.
@@stevemcafee8849 I'll bet if you're handy you could mod something pretty easily :)
Hello Ry! What’s the highest temp you have hit on your 24 on high setting?
I think I maxed out around 480 F on high for a short cook.
Where did you get racks that jerky went on?
I ordered those from Camp Chef.
Not sure if I missed it but what temp is the grill during process
The low smoke setting on this grill is 160 F :)
Did you add additional supports for the jerky racks?
It comes with supports that you swap out with the upper grate rails (a pain, actually), so I just rest them on the cooking grates now and four small empty cans to support the middle rack.
@@CookingWithRy Thanks. My smoker is in transit. I got tired of having to baby sit my ceramic on long cooks.
Using Camp Chef pellets? I love those in my Traeger.
Yes, I have a ton of Camp Chef pellets :)
Sorry just popped up lol mine will only go down to 200 will it still work
It will but you will need to check it more frequently.
Where did you get the racks?
I purchased those from Camp Chef.
Hi, that jerky looks amazing. I recently got the same smoker and was wondering how long the cook takes? Also do you wait for the meat to come to room temp first or just throw it on the smoker straight from the fridge?
I seem to remember it taking between 4-5 hours for how I like it. I just put it straight on from the fridge :)
Way better than a Slim Jim =)
Did those racks come from Camp Chef? Your jerky looked really good.
I purchased them from Camp Chef. They make them for both the 24" and 36" pellet grills :)
Cooking With Ry thank you
Where can I get these racks?
I bought mine from Camp Chef.
Thanks!
How about in a toaster oven
If the temperature can be adjusted low enough, it could work. I've never tried it that way.
Dangit, I need to make some venison jerky. I never get any jerky.
Yes you do.