Recent content by James Rozar

Tri tip sauce 1/2 c ketchup 2 TB white wine vinegar 1 TB Worcestershire sauce 2 tsp molasses 1 tsp soy sauce 1/2 tsp prepared chili powder (I used ancho) 1/2 tsp granulated garlic 1/4 tsp celery salt 1/4 tsp liquid hickory smoke Rub: 1/2 tsp kosher salt 1/2 tsp celery salt 1/4 tsp fresh ground...

Jerky is off its slow smoke. Added a some coals, turned up the temperature with the Q. Ready to add the ribs and pork loin.

Smoke in Middle Georgia. For starters 5lbs of beef jerky to get the coals started then finish the day off with ribs and pork loin. Planning on about 14 hours of smoke.

I just couldn't resist. I grabbed me another piece out the container, actually two. Wow...this is good stuff.

Final thoughts and notes: I do not think I have permission to post pictures yet, as I have tried. At the time of my last post I began pulling off the small pieces as there were more done than the larger. I let the larger pieces stay on until a little after 9am. The flavor was not much jerkey...

8:30am: pit temp is still holding good at 165. Sampled another piece, getting really close to being done. It does have a good flavor, more of a smoked meat rather than jerky. The crust is just getting crispy while in inside is still meaty...more updates later

6am checked the grill after a few hours sleep. The pit temp was down to 156. I added 10 unlit and 10 lit to the bowl. The temperature quickly rose and settled in the mid 160's. I sampled a smaller piece of jerky, good flavor but the texture is not there yet. Needs a little more time. I'll be...

Great question, usually I use an dehydrator. This is my first attempt at using the WSM to make jerky and I didn't think about adding or not adding ls. I am using one small chunk of apple wood. I will keep that in mind and adjust accordingly. And thanks for the question. I'm one and half hours...

Cool...the meat is on. I bought 5lbs of top round from my local butcher. He sliced it on "2.5" I'm guessing a setting on the slicer. It appears to be about a quarte of an inch thick. The following is the maranide: 5 pounds of beef (or any meat type) 5 ounces of liquid smoke 15 ounces of Lea &...

To fire off the WSM at midnight to make beef jerkey?