Smoked Beef Jerky Recipe

If you’re looking to take your homemade beef jerky game to the next level, cold smoking is the technique you need. Unlike traditional hot smoking, cold smoking infuses rich, smoky flavor into the meat without fully cooking it, giving you that perfect chewy texture every jerky lover craves. And when it comes to cold smoking, the Char-Griller Offset Smoker is the ultimate tool for the job.

"Imagine the mouthwatering aroma of 3 pounds of Smoked Beef Jerky slowly drying on your Char-Griller offset smoker. The moment you open that smoker lid, you’re greeted with a rich, smoky fragrance that perfectly complements the deep flavors of marinated beef." - James

In this recipe, we’ll break down the cold smoking process, why an offset smoker is ideal for beef jerky, and share a simple yet delicious recipe for smoky, protein-packed goodness.

What is Cold Smoking?

Cold smoking is a method where food is exposed to smoke at low temperatures, typically between 60°F and 80°F. Unlike hot smoking, which cooks the meat, cold smoking preserves the raw texture while allowing the smoke to deeply penetrate and flavor the food. This makes it perfect for items like salmon, cheese, and—you guessed it—beef jerky. Cold smoking doesn’t fully dehydrate the meat on its own, so it’s often paired with other methods like air drying or curing to safely preserve food while locking in that incredible smoky flavor.

Why Use an Offset Smoker for Cold Smoking?

Offset smokers, like the Char-Griller Smokin’ Pro, are perfect for cold smoking thanks to their design. The firebox, located off to the side of the main cooking chamber, allows heat and smoke to flow into the chamber without overwhelming the food with direct heat.

"Let’s not forget the satisfaction of using Char-Griller's offset smoker built for consistent low n’ slow cooking. Their ability to hold steady temperatures and evenly distribute that wood smoke makes it the ultimate tool for perfecting this jerky. It’s more than just a snack; it’s an experience crafted with patience and love for barbecue." - James

Here’s why an offset smoker stands out for making beef jerky:

• Temperature Control: The separated firebox lets you maintain lower temperatures ideal for cold smoking
• Airflow: Offset smokers allow consistent airflow, ensuring the smoke flows evenly over the jerky strips without cooking them
• Flavor Infusion: Using hardwoods like hickory, cherry, or apple in the firebox adds layers of flavor to the jerky without drying it out too quickly.

With the Char-Griller Offset Smoker, you get precision, versatility, and the classic smoke-kissed flavor that makes homemade beef jerky unbeatable.

Pro Tips for Cold-Smoked Beef Jerky

• Choose the Right Wood: Fruity hardwoods like apple or cherry add a mild sweetness, while hickory wood chunks or mesquite give a bold, smoky kick.
• Stay Low and Slow: Cold smoking requires patience. Keep temperatures under 180° to avoid cooking the meat.
• Monitor the Smoke: You want thin, consistent smoke. If it looks too thick or dark, adjust your fire to avoid bitterness.

Every strip of beef is infused with hours of careful smoking, transforming ordinary meat into an extraordinary snack. Whether you’re sharing it with friends on a road trip, fueling a hike, or just enjoying it with a cold drink at home, this jerky is a celebration of craftsmanship and flavor.

So fire up that offset smoker, grab your favorite wood chunks, and give this cold-smoked beef jerky a try. It’s the perfect protein-packed snack for road trips, game days, or just everyday munching. Once you taste the results, you’ll never go back to store-bought jerky again.