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Beef jerky is on!
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egginator
Posts: 569
Comments
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egginator,
Interesting! Does the coffee can have holes in it to breath or just the spacers holding the broken stone? What temp can you hold setup like this and how long? [p]Keep results coming!
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ronbeaux,[p]Top and bottom of the can is removed. Globs of tin foil squished onto top of can (very high-tech) and half a pizza stone precariously balanced on top. I did not let the temp settle (like I should have) since I was using old lump so I am still playing with temp. It shot up ro 225, but I've got the vents shut down and I'm at 205 and dropping.[p]Ed
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
egginator,
I just looked thru the 4 posts on the jerky set up. I have never done jerky but its something we have talked about doing. Can you tell me what the purpose of the coffee can/pizza stone or wire mesh ring is? Why not just put the lump in the bowl ofthe egg? Also why hang the jerky instead of laying across the racks and possible stacking racks (with spacers) to give you more area for the jerky? As you can see I don't ave a clue as to where to start. Any help is appriciated.
Thx
T-Que
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T-Que,[p]The coffee can allows for a smaller fire without it going out. That's the theory anyway. This is my first try. I have piled the lump up before and trying to maintain 180 with a pile of lump is difficult. The fire keeps going out. [p]I've seen the multi-rack set-up and that may be a good way to go. You could start with a few 18 inch racks, then 15's and then 13's and really load up the egg. However, I've put 10 pounds of venison on the egg hanging on skewers.[p]Ed
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thirdeye,[p]Nice. Probably get much better airflow to the charcoal, so it's probably much easier to control temp. I need to start exploring the expanded metal mesh at my local steel suppliers...[p]Ed
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