Charkey or Beef Jerky on the kettle

[Brian Zimmerman]

Marinaded a 2.5lb cut of London Broil in Stubs beef marinade, 3/4 bulb of sliced garlic, worst. sauce, whole peppercorns, red pepper, and correander. Sliced 1/4" thick and left overnight. Placed on grill and started smoking/dehydrating.

Used my technique of placing a charcoal basket in the ash catcher.

It was a windy day so I got out the old tin snips and some thin aluminum and made some baffles for the ash catcher.

Came out great and made about 2 ziplock bags. Not bad.

The baffles kept it about 120-140°. Ran this way for about 6-8 hours. Lost tract.

 

[Tony R]

Jerky looks good

 

[Morgan C.]

Great looking jerky!! I love your coal set up!! Nice

 

[Wolgast]

Long time no se mate! Happy to se some of your cooks again! Clever setup...Will try this one 4 sure!

 

[Mike Coffman]

Great looking jerky and great setup!

 

[JimK]

Great looking jerky. And way to "MacGyver" that grill!

 

[NeilH]

Nice looking jerky for sure. Thanks for sharing.

 

[S Riddell]

Awesome jerky

 

[Jim Lampe]

Long time no se mate! Happy to se some of your cooks again!

Yeah, welcome Home Brian!
Jerky looks Great! How's it with coffee

 

[Mike Cosgrove]

Never thoughg of that, great idea.

 

[Paul Kastner]

Fantastic jerky

 

[Bob Mann]

Very nice!

 

[Mike Leiter]

Nice. I may have to give that a try. My brother used to be a master in making jerky but he moved back to NY and have not had home made in awhile. Yours looks like it came out great.

 

[Dwain Pannell]

Nice creative way to make the cooker react the way you want it to.

 

[Brian Dahl]

Necessity is the Mother of invention. So, how does it taste?

 

[Bob Correll]

Brian who?
Good to see you post again Mr Z!
Fine looking jerky, and a very neat mod to make it!

 

[Andy Beers]

Great lookin jerkey

 

[Sean H]

Necessity is the Mother of invention. So, how does it taste?

I got a nice sized bag of the last batch he made, and I can confirm it's some good jerky.