loaded adj rig for beef jerky

Canugghead · December 2009

Did a batch of beef jerky yesterday using the simple 'river city' recipe, fresh lump mixed with hickory chips in a can, and tjv's adj rig. Dome temp was at 160-170 but I'm sure it was hotter than that below the top rack because the lower level meat cooked much faster. After the first 1.5 hours, checked and rotated about every 45 minutes, increased frequency near the end.

Adj rig setup: should have ordered 3 sets of braces, had to improvise with twisted pairs of hanger wires. Mixed bag of grids: orig porcelain grid + weber's charcoal grate + round ss grid that came with the adj rig + 2 grids from a cheapo Brinkman smoker (bought the Brinkman for parts - 2 grids and 2 pans) ...

3lb of beef, sliced 1/8 inch, occupied just 4 levels out of 5. should have left the top level vacant instead of the bottom because air flow was restricted at the top ...

All done ...

Bordello · December 2009

Very nice,how long was the total cook time, what cut of beef did you use??? Any trouble with the top layer driping on the lower levels???

Thanks,
Bordello

Canugghead · December 2009

Thanks Bob. I made the mistake of trying eye of round roast, never again, too much small streaks of fat, ended up grinding most of the meat! Started pulling at the 3-4 hour mark, total cook took about 6 hours.
-Gary

Canugghead · December 2009

Had some (little) condensation that drip from the dome in the beginning. No dripping from the meat at all, the drip pan was almost spotless so I removed it half way through the cook.

Bordello · December 2009

I found the same thing with the eye of round I have sliced so next time probably top or bottom round.

Thanks for the info,
Sure looks good beer food. :woohoo:
Bordello

loaded adj rig for beef jerky

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