Enginerd Posted August 22, 2016 Report Share Posted August 22, 2016 Hello, everyone. Well so far so good. I've had my 32" Big Bronze for about three months now and I've been cooking up a storm. I'm interested in trying jerky, but I've found that holding steady temperatures under 200 F to be difficult. Even the smallest airflow and a few coals puts me at about 200 - 225, and to go with even fewer coals would demand refreshing the basket before my cook time (I anticipate ~ 4 hours for jerky) is up. Any suggestions? What techniques have you used to hold low temperatures? And how low can you go and remain steady? Thanks. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 22, 2016 Report Share Posted August 22, 2016 I haven't gone that low yet but here is a few thoughts. . I would start with all new lump. I would use small pieces. Small pieces will allow a small fire to jump from one piece of lump to another easily. . Top vent will need to be open as small as possible somewhere in the 1/8 turn range. . Bottom vent will need to be open about the width of a piece of paper. . I would get one small piece of lump burning then drop that in the KK. Set your vents and give it an hour or two. . Keep in mind every time you open the dome your end result will be a temperature increase due to allowing more oxygen in. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 22, 2016 Report Share Posted August 22, 2016 What about trying the new smoke generator? That piece of equipment has a very low airflow and that's what you're looking for. That should keep the fire under control if anything will. Let us know how things turn out! Quote Link to comment Share on other sites More sharing options...
tony b Posted August 22, 2016 Report Share Posted August 22, 2016 I've never set my Guru down this low, but it's worth a try to see if it will control temps in the 140 - 150F range? Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted August 22, 2016 Report Share Posted August 22, 2016 (edited) @Enginerd ,@Firemonkeyposted this on how to keep a low temp for jerky.. Haven't tried it myself, but might be a good place to start. Edited August 22, 2016 by Gnomatic Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 23, 2016 Report Share Posted August 23, 2016 I've never set my Guru down this low, but it's worth a try to see if it will control temps in the 140 - 150F range? I've had it sitting at 180*-190* before. I felt I could have gotten it even lower if I really tried. . The biggest problem with that low of a temp is opening the dome. (to put food/jerky on, check progress etc......) Every time the dome gets opened you introduce a lot of oxygen which will stoke your oxygen starved fire causing the temp to rise. Plan everything carefully so the dome is only opened once, really quickly at around 125*. I'll give this a try one weekend soon. I have jerky seasoning in the pantry would just need to get the proper beef. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted August 26, 2016 Report Share Posted August 26, 2016 charles, leave the grate out and load it up. open the lid and place in the grate and shut it right away. I have done this with my KJ for cold smoking sausage and I will try to make it happen this fall when I do another batch 1 Quote Link to comment Share on other sites More sharing options...
