Beef Sticks
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Want to make beef sticks, my pellet smoker lowest temp is 160 degrees, need to go as low as 130 degrees… any advice on what I should do and/or recommend? Thank you
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to beefstickgirl on last edited by Bob Stehlik
beefstickgirl I have a Traeger with a cold smoker and I can get it down to 100* in the summer @90*+ ambient. I used an E-Z up or a patio umbrella to shade it. I can get the regular smoker side down to about 160*, on the smoke setting, with the door cracked with a piece of 1x2" and shading it. With Fall here, wait for a few days of cooler weather to do your project and definitely shade your smoker and crack the door. You can also use an A-Maze-N Smoke Tube or something similar for your first step of the thermal processing.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to beefstickgirl on last edited by
beefstickgirl Open the door. Make sure your pellets are not physically on fire (I have heard of pellet smokers doing this, even when you don’t want them to. If on fire, lock all the vents up & smother it so that it is just smoking again & not burning, if this was happening. Set your temp controls down to the lowest setting. leave the door open to get the temps down to around 130 F. Then try to maintain & repeat if necessary. Make sure like Bob said that you are not in full sun & hot ambient temps. Keep trying, do not give up!
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Thank you for your responses!
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to beefstickgirl on last edited by
beefstickgirl I run into the same problem with my gmg and I just set it as low as it’ll go °150 and just keep an eye on them more, rotate flip around whatever works…I also use a bull rack system that I really like it lets me get 12 lbs or so in my pellet grill
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I wanted to make some snack sticks and ran into the same problem because my Louisiana Pellet Grill does not go below 180. I used a smoke tube and a kitchen alarm with a meat probe that I used as an ambient measure and bumped my pellet grill to 180 till it reached 15-20 degrees below the temp I was looking to set (in the thermal cycling method) and turn it off. The carry over would bring it to temp. I monitored the probe and would bump again anytime it dipped too low. It is a lot of work but worked out great. At the end I just put my meatsticks in the sousvide to finish them because I have one, but I am sure you could keep them in until you reach the IT
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Dr_Pain Yes the fancy equipment sure makes things easier, but depending on how badly you want things you can make old world tech work in a pinch
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Ridley Acres said in Beef Sticks:
Dr_Pain Yes the fancy equipment sure makes things easier, but depending on how badly you want things you can make old world tech work in a pinch
I completely agree!!
