Since this sub doesn’t allow pics in responses I made this thread showing my egg stable ~160°f for my jerky cooks that I posted about in a cold smoke thread earlier (I know people want to cold smoke with their eggs and 160° is not low enough so this is just for those looking to smoke ~160°). I don’t have a pic of my charcoal divider but that’s what I use in my kick ash basket to keep the temp that low for several hours. I setup the divider so only half of the basket is filled and get the fire going using a fire starter stick for a bit before I put the jerky on. Once I’m stable I don’t have any issues keeping the temp where I want it.
Some people say they cannot get sub 200°f temps that are stable but I’ve been making jerky this way for years now and I never have issues keeping my temp around 160°. Seems like the charcoal divider is the key.
by Ckn-bns-jns
2 Comments
It is kind of weird that setting is up to the subs. But in thread images is relatively new anyway.
The main way most people used to do it is to upload and then link from Imgur
I think the bigger problem with the egg for jerky (in my experience) has been moisture retention in the egg vs the goal of pulling liquid out of the jerky. Found it very difficult to hold at the temp without flaming out and found the jerky took forever because the moisture stays in the egg. Your experience may vary.