Smoking Beef Jerky On The Pellet Grill – Camp Chef Woodwind WiFi 24

I don’t think I can ever make too muchbeef jerky and I’ve made it in the ovenI made it in the electric smoker todayI’m gonna make it on my new pellet grill[Music]so I’m actually gonna be doing aboutseven and a half pounds of sliced up topround which is also sold as London broilit’s a very common cut to use for makingbeef jerky now I’ll put a link to someof my other beef jerky videos in thevideo description and up here so you cancheck those out I’m not going to showyou the slicing of the meat I’ve donethat so many times you can check out oneof those other videos that shows youeverything and we’re only going to beusing one made marinade today one we’regonna make right here the other two arebottled marinades which I happen to findwhich I think will do really good solet’s get this first marinade made andit’s very simple three ingredients it’san orange soy marinade we’re gonna startwith 3/4 of a cup of soy sauce 1/4 cupof orange juice and a tablespoon of somepretty finely cracked black pepper it’snot all the way fine ground but it’sit’s pretty close and we’re gonna mixthis together that looks goodlet’s go ahead and get our marinades onthe strips of top round so I alreadyhave the cut-up strips of top round insome ziplock bags I’ve got the name ofthe marinade or an abbreviation of itwritten on the bag so I won’t forgetI’ve forgotten before when I’ve donedifferent batches and then you kind ofhave to guess and play jerky roulettewhat flavor is it this is for our soyorange marinade we’re just gonna goahead and pour this injust give this a quick little massagehere let’s get our next one going thismarinade is going to be a Thai stylesweet chilli sauceand we’ll just pour enough in here Idon’t know we’ll need the whole bottlemaybe about half of it give it a quicklittle massage here and on to numberthree this is a sesame garlic marinadesame thing probably about half thebottle here and these are twelve ouncebottles so that’s about six ounces allright our three bags of top round piecesmarinating are ready they’re gonna go inthe refrigerator overnight and I’ll seeyou tomorrowout at the pellet grill[Music]I’ll write our pieces of top round havebeen marinating overnight the Camp Chefwoodwind Wi-Fi 24 is coming up to templet’s go ahead and get all our pieces ofbeef on racks and ready to get on thereand smoked so the racks are threedifferent sizes to fit the contour ofthe cooking chamber on this bottom rackI’m going to put the Thai chilli pieces[Music]you got to make space to cram people ingo ahead these pieces will shrink up ifthe pieces of e42 wet after marinatingovernight go ahead and dry them off alittle bit with a paper towel that’llspeed the drying process not a hundredpercent necessary but I do it onoccasion not going to do that todaythough all right I’m gonna go ahead andget the rest of the jerky pieces allracked up and then we’re gonna go aheadand get them on the grill[Music]alright let’s go ahead and get our jerkyon here so this is the sesame garlicgoing in the top rack hereorange soy[Music]here is our Thai sweet chili time[Music][Music]we’re gonna go ahead and get our lidclosed let these get smokin so thesepieces of top round to turn them intoJerky’s probably gonna take somewherebetween four and six hours we’re gonnacome back out here in about two hoursand check them and one thing I say inall my jerky videos is I don’t do thisfor long-term preservation these piecesof jerky will be taken to the level ofdryness that I like then I store them inthe refrigerator so if you’re makingjerky for a long-term storage you haveto look for other ways to do it I don’tdo it that way so we’ll come back in acouple hours check it see how we’redoing all right it’s been almost twohours we’ve been holding really steadyin the 150 to 170 range when you’re atthis low temperature producing moresmoke there’s a little bit morevariation in temperature so 10 degreesswings are not unusual even 15 or 20sometimes and I don’t think I mentionedthat I’m using hickory wood for pelletstoday’s we’re getting some nice hickorysmoke on these jerky pieces so let’s goahead and have a look[Music]we’re getting some nice color on thisjerky clearly have more time to go but Ijust love the color you get when youhave really good smoke and especiallywhen you have a I find actually Hickorydoes give this really sort of rich redcolor I’ve used olive wood before onbeef and it gives it even sort of adeeper almost magenta color but this isjust beautiful now this is gonna darkand it’s not gonna stay this color it’sgonna get dark almost black by the timeit’s done that’s what I usually findthat this is looking fantastic now inthis lower rack you can see there’s lesscolor on the ones that are kind ofhidden and you’ll find that toohere some of the ones further backthey’ll take a little bit longer they’renot getting as much of that upperexposure to smoke as this top rack isbut that’ll even out over time you couldrotate the racks but in this situationthese racks don’t fit in other placesthey have to go in the specific placethey’re in so you can always take thepieces off rotate and flip if you wantbut trust me I’ve done this before inthe oven same thing happens on multiplelayers it’ll even out over time so let’sgo ahead get this closed up let it keepsmoking we’ll check it again in two morehours at the four hour mark all right weare just about four hours in let’s takea look nice still keeping some of thatnice rich red color as it darkensnow some of these thicker piecesobviously if I want to drive them asmuch can take a lot longer but I don’tmind if those are a little more tenderwhere you don’t have the dryness butthese are looking good I’m gonna guessfor the tenderness and the dryness Ilike I’m gonna guess about another houryep see these are starting to darken upor here it’s not as light in the centeranymore my guess is the bottom rackpieces they’re still gonna be a littlelighter in spots yeah right there but itis darkening up you can see so we’regonna get this closed up let it go foranother hour I think we’ll probably bedone then but if we need to go furtherlonger we will so I’ll see you back herein about an hour all right we’ve beengoing five hours let’s check our jerkywell that is looking good peel a pieceup here and see how we are doing flexwise remember I like mine a little bitmore tender not dry so I like to do aquick little bend here you see how itstarts to tear but it’s not snappingthat’s what I like some of the thinnerpieces you’re going to get more of asnap to them like this one here andpretty sure it’ll break it’s all basedupon the thickness of the pieces thatyou cut see how that breaks a littlemore not too much more though this isthe level of dryness I like so we’regonna get this off get it inside have atasteall right here are some representativesamples from the larger amount of beefjerky that just finished it’s beencooling for about 15 minutes and I gottasay the color turned out great a littlemore red than I’m used to and it’s gotto just be from more of thatconcentrated hickory smoke I’ve seenthat same color shift before usingHickory in other things and in thepellet grill I’m just guessing with thatlow smoke setting and that when it sayslow smoke it’s not lower smoke volume itjust means low temperature and highsmoke when you have that setting it’sputting a lot more smoke on this soyou’re gonna get that smoke flavor and Ithink you are getting some of that colorshift from that Hickory in here too butit did darken up appreciably and that’susually what happens so over here wehave our sesame garlic right here in themiddle we have our orange soy with a lotof that ground black pepper and on thisside we have the tie with sort of thesweet Thai chili marinade what are wegonna do just here and talk about beefjerky no it’s time to taste so I’m gonnago first I’m gonna start from this sidework my way over so we’re gonna startwith the Thai sweet chili marinade let’sseeright off the top I can tell you smokeflavor very prevalent on this so thatlow temperature higher smoke settingreally does work out on the woodwindWi-Fi 24 I like thatI’m not sure I would use it for otherthings than jerky maybe for a fishsalmon or a trout or something like thatbut generally for you know cuts of meatlike you know brisket or try to haveanything like that you’re gonna want itto be up in the 220 range at least Iwould so for jerky it does give thatdrying effect it gives you that longertime lower temperature drying effect andgreat flavor on this with a sweet Thaichili now we’re gonna move on to theorange soy with a lot of that pepperlet’s see mmmagain great smoke flavor and I just lovea peppery bite on jerky so that worksreally well with this marinade and thiswas the only marinade of the three thatwe actually sort of made just those fewingredients soy sauce orange juice andground black pepper works terrificfinally the sesame garlic let’s see howthat is[Music]hmmm interesting not quite as much smokeflavor on that one I do get it butnowhere near as much as the other two Idon’t know if that’s something to dowith the marinade the sesame garlic youdo get a good garlic punch in this maybethere’s a little counteracting of thatsmoke flavor from the garlic I’m notsure but it tastes fantasticso that was my first time using the CampChef woodwind Wi-Fi 24 to make jerkywork really well I mentioned before campchefs sent me that grill to test areview so Thank You Camp Chef I’ll becooking a lot more things on it in thefuture and definitely more jerky becauseyou always got to have more jerky[Music]