elevating the grill surface????????

Unknown

As I recall, some nice 'egger offered advice some time ago about elevating the grill surface with the use of carriage bolts, washers,
and acorn nuts. Do any of you folks remember the specifics about that
information? Thanks, and keep on smokin'!!!! StinkyP

Mr Beer

<p />StinkyPete,
They say a picture is worth a thousand words. Here's a picture of my Jerky rack. I use it to hang the jerky vertically using tooth picks to hang the strips of meat. As you can see I used threaded rod for the legs. Twelve washers, size depends on the spacing of the grill that you have. 16 nuts to hold the washers into place.[p]Hope this helps.[p]Mr Beer

Unknown

Mr Beer,[p]It says it all.[p]Which cuts of beef do you find to make the best jerky.[p]KT

Mr Beer

KT,
I like to use brisket to make jerky. You can get some long strips which increases the amount you can fit into the rack. [p]Mr Beer

Unknown

Mr Beer,[p]That is a wonderful idea. Im on my way to the hardware store ! Now... this should work just as well as the grill BGE sells as an accessory .. I believe it is called a raised grid... to cook more ribs or whatever also correct ?[p]I mean... this should greatly increase cooking capacity for anything... not just for hanging jerkey am I correct ?[p]Again ... great idea ... thanks BB

Big Murth

Mr Beer,
What size grid do you have suspended above the lower? Looks like at that height, it has to be smaller to clear the curvature of the dome.?? Also, do you do your jerky direct? Didn't see any brick or plate setter underneath your bottom grid! Thanks, Big Murth

Mr Beer

Big Murth,
The top grate is 16" diameter. Left over from an old water smoker. I cook my jerky with aluminum foil under the meat at 225 degree dome temp. I smoke it for 2-3 hours then finish in my dehydrator. I have never used a plate setter or fire bricks for indirect cooking. Just use a piece of alum. foil for the low and slows. It works very well.[p]Mr Beer

Gfw

<p />StinkyPete, I typically used stacked grills for jerky - I generally start with about 6lbs of brisket sliced thin. The double grid allows twice the amout that I would normally start with. Unlike Mr Beer, I start and finish in the BGE at temps ranging initially at 160 degrees rising to about 220 degrees after about 8-9 hours. [p]It's all fun and the best method is the one that works the best for you! :~}