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Best rig for smoking jerky/bacon - large BGE

potterlu
potterlu Posts: 14
edited November -0001 in EggHead Forum
Hi all,

I've been lurking here for quite some time. Have a large BGE that I bought about this time last year; I'm looking for recommendations on a rig for doing larger volume of jerky and/or bacon than the standard single grate would afford. Any recommendations? Thanks for your time.

Luke
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Comments

  • Little Chef
    Little Chef Posts: 4,725
    Platesetter...legs up...drip pan on the platesetter..then the grid. Good to go! Easy peasy! What kind of bacon are you making? Belly, butt, loin??

    And Weclome Luke...didn't realize it was your first post! Welcome, post more often! ;)
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  • boston_stoker
    boston_stoker Posts: 794
    Congrats on your first post! Now we just need to get you to post some pics of the great egged food you've made. :)

    To get more space, a lot of people have purchased an adjustable rig from the ceramicgrillstore.com.

    I would give that a look. They get rave reviews. For less money, you could use a fire brick or bolts with an extra grid to prop the grid up to add a second level. To learn more about this option, look at the posts earlier in the day on 6/11. There were one or two on the topic of adding an extra grid using this method.
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  • Canugghead
    Canugghead Posts: 13,710
    Welcome to the cult Luke!

    Like LC said, use plate setter legs up for indirect. I also use coffee can to reduce lump and keep temp low.
    Picture001.jpg

    Here's my setup before I got the adjustable rig (AR)... combination of nut/bolts/stones to separate the layers
    Picture003.jpg

    Using ceramic grill store's AR...
    IMG_6834.jpg
    IMG_6836.jpg
    IMG_6837.jpg

    I've since bought a 9-tray Excalibur dehydrator to finish the jerky after they've acquired the smoke in the egg 2-3 hours.

    Gary
    canuckland
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  • Ricklesss
    Ricklesss Posts: 391
    Gary,
    I like how you put a grid on that very bottom of the A.R. in that 3rd photo. I never thought of doing that to make even more room.

    What did you use to support it? Stainless Rods?
    Nooo..I just looked again, it looks like it's just sitting on the perimeter ring...
    Anyway, good idea!
    I think I need more S.S. grill's... ;)
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  • potterlu
    potterlu Posts: 14
    Hi all,

    Thanks for the advice; it looks like the adjustable rig is the way to go. I'm making straight-up belly bacon, but we'll see what other kinds come down the pipe with a little more room.

    Luke
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  • Canugghead
    Canugghead Posts: 13,710
    Ricklesss,
    Keep in mind that since there's not much convection action when it's at such low temp and so cramped, that bottom grid cooks faster. I had to rotate them frequently. Finishing the jerky with dehydrator in the comfort of the kitchen makes it a lot easier.
    Gary
    canuckland
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