Dwain Pannell
TVWBB Hall of Fame
I have made this before. It's Peppery Beef Jerky from the book Weber Smoke . I really like this beef jerky. This time instead of slicing my own roast, I found a cpl lbs of London Broil sliced nicely at the grocery.
I kept the temps low by arranging a snake or fuze with hardwood briquettes and Oak wood.
I had a few pieces more than the main grate would hold so I pulled the bottom grate up and positioned it on the top grate handles to make a second level.
I didn't pepper a few pieces for the grand babies to enjoy.
A cpl cook's notes: By getting the sliced London Broil I was able to keep the pieces a bit more uniform which I like. I did have one little dip into the 160* range but stirred the coals and it came right back. More than half the charcoal remains. I snuffed the fire with the vents and will collect it tomorrow when cool.
I kept the temps low by arranging a snake or fuze with hardwood briquettes and Oak wood.
I had a few pieces more than the main grate would hold so I pulled the bottom grate up and positioned it on the top grate handles to make a second level.
I didn't pepper a few pieces for the grand babies to enjoy.
A cpl cook's notes: By getting the sliced London Broil I was able to keep the pieces a bit more uniform which I like. I did have one little dip into the 160* range but stirred the coals and it came right back. More than half the charcoal remains. I snuffed the fire with the vents and will collect it tomorrow when cool.
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