<![CDATA[Jalapeño mango jerky in the camp chef vertical xxl]]>Okay, so the jalapeño mango jerky seasoning arrived and I had been wanting to do a batch of jerky in our camp chef vertical XXL smoker, so kill two birds with one stone!

First, couple things on the jerky ( will talk about this on l8vestream too) seasoning;
Very powdery, don’t open in a breezy location or you’ll be.coughing like crazy
Really really good seasoning for heat and sweet
Really expensive.jerky seasoning!

Next couple notes on vertical XXL. I am going to.have to.do.more testing on jerky in the XXL but I think the back of the unit retaina far more heat than the middle and front. Look at the color of the jerky that was in the back (2nd pic) it is very dark and pretty brittle co.pared to everything else. So if you use a XXL to do.jerky be mindful not to cram the back of the screen. Images uploading in a second.

]]>https://waltonsdev.nodebb.com/topic/3823/jalapeño-mango-jerky-in-the-camp-chef-vertical-xxlRSS for NodeFri, 11 Sep 2026 17:28:32 GMTThu, 29 Apr 2021 18:00:58 GMT60<![CDATA[Reply to Jalapeño mango jerky in the camp chef vertical xxl on Thu, 29 Apr 2021 23:53:48 GMT]]>Jonathon said in Jalapeño mango jerky in the camp chef vertical xxl:

I am wondering if that back wall just retained too much of the 325 heat despite trying to leave the door open to bleed it.
Could be, since the door is swung into cool open air while the back is more isolated within the heat.
It doesn’t take much overheat to “toast” jerky

]]>https://waltonsdev.nodebb.com/post/36417https://waltonsdev.nodebb.com/post/36417Thu, 29 Apr 2021 23:53:48 GMT<![CDATA[Reply to Jalapeño mango jerky in the camp chef vertical xxl on Thu, 29 Apr 2021 23:12:09 GMT]]>I am curious why you hit it with 325 to get the IT to 160 so fast?

]]>https://waltonsdev.nodebb.com/post/36414https://waltonsdev.nodebb.com/post/36414Thu, 29 Apr 2021 23:12:09 GMT<![CDATA[Reply to Jalapeño mango jerky in the camp chef vertical xxl on Thu, 29 Apr 2021 22:33:44 GMT]]>it might have more to do with the thickness of the meat ,ie wings ,buts and ribs are more mass than jerky

]]>https://waltonsdev.nodebb.com/post/36405https://waltonsdev.nodebb.com/post/36405Thu, 29 Apr 2021 22:33:44 GMT<![CDATA[Reply to Jalapeño mango jerky in the camp chef vertical xxl on Thu, 29 Apr 2021 18:20:01 GMT]]>glen Started at 325 for about 10 minutes to get the IT to 160 and then opened door to bleed the heat and did 1 hour at 140, then 2.5 hours at 160. I am wondering if that back wall just retained too much of the 325 heat despite trying to leave the door open to bleed it. There will be more experiments on this for sure though. When I did wings/butts and ribs I didn’t notice it having the same issue.

]]>https://waltonsdev.nodebb.com/post/36388https://waltonsdev.nodebb.com/post/36388Thu, 29 Apr 2021 18:20:01 GMT<![CDATA[Reply to Jalapeño mango jerky in the camp chef vertical xxl on Thu, 29 Apr 2021 18:04:05 GMT]]>Jonathon Thats quite a difference, what temp and how long?

]]>https://waltonsdev.nodebb.com/post/36386https://waltonsdev.nodebb.com/post/36386Thu, 29 Apr 2021 18:04:05 GMT<![CDATA[Reply to Jalapeño mango jerky in the camp chef vertical xxl on Thu, 29 Apr 2021 18:02:01 GMT]]>Screenshot_20210429-130122_Gallery.jpg
Screenshot_20210429-130138_Gallery.jpg

]]>https://waltonsdev.nodebb.com/post/36385https://waltonsdev.nodebb.com/post/36385Thu, 29 Apr 2021 18:02:01 GMT