Felt like making some jerky this weekend, so this morning at grocery shopping, I picked up some round steak and a Soy, Honey & Garlic marinade. I put the water pan in the ProQ for this cook, as I want a constant low temperature for the whole cook.
At 3:45ish, the pit on went on and about 20 minutes later, I layers the jerky on the top rack. The rangehood temperature is looking good with a constant temperature of 200-220F.
At 6pm, I checked them and they look the business, but not as stiff as I like, so I left them on a little longer. The BBQduino was reading 237F.
I also added some more water to the pan, gotta keep regulating the temperature through water control. Don't want burnt ones like one of my previous attempts.
At 6:50pm, I added some more water to the pan, which brought the rangehood temperature from 250F to 220F. I also closed 2 vents as we're in the final stages of the cook and then about 20 minutes, took them off to cool and cleaned up the pit.
They turned out ok ... They looked burnt but tasted fine, however, the marinade was very light. Guess I'll stick to my own marinades next time.
At 3:45ish, the pit on went on and about 20 minutes later, I layers the jerky on the top rack. The rangehood temperature is looking good with a constant temperature of 200-220F.
At 6pm, I checked them and they look the business, but not as stiff as I like, so I left them on a little longer. The BBQduino was reading 237F.
I also added some more water to the pan, gotta keep regulating the temperature through water control. Don't want burnt ones like one of my previous attempts.
At 6:50pm, I added some more water to the pan, which brought the rangehood temperature from 250F to 220F. I also closed 2 vents as we're in the final stages of the cook and then about 20 minutes, took them off to cool and cleaned up the pit.
They turned out ok ... They looked burnt but tasted fine, however, the marinade was very light. Guess I'll stick to my own marinades next time.