Lory Harrison
TVWBB Member
Here's some jerky I made on the Halfa Weber and some other pics of a smoke from this weekend.
Prep for jerky!
[/URL][/IMG]
Both regular for my dog and spicy for us!
[/URL][/IMG]
There's my nosy father putting a surface temp on my jerky smoke because he's one of those! A 10 degree log is all that's needed but he felt I was smokin too high and was going to ruin it. After all my years of smokin successfully without he still has to set one down when I smoke jerky!!!! I knocked it under the grate at one point and that was a fun argument.
[/URL][/IMG]
Full house!
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
And here's the cycle repeated, I'm prepping for next weeks slab smoke again.
[/URL][/IMG]
Prep for jerky!
Both regular for my dog and spicy for us!
There's my nosy father putting a surface temp on my jerky smoke because he's one of those! A 10 degree log is all that's needed but he felt I was smokin too high and was going to ruin it. After all my years of smokin successfully without he still has to set one down when I smoke jerky!!!! I knocked it under the grate at one point and that was a fun argument.
Full house!
And here's the cycle repeated, I'm prepping for next weeks slab smoke again.