Dwain Pannell
TVWBB Hall of Fame
WARNING: the USDA probably doesn't approve of this method.
I saw Jim ditched work to do some jerky and I thought I haven't done it in a LONG time so... I sliced and soaked a small eye of round roast in a concoction of goodness over night and let it smoke for six hours in a 170* WSM. I took the rack from the kettle turn it 90* and rested in on top on the top of the WSM food grate handles for the double decker effect. It worked great and SWMBO says it was some of the best jerky she's ever had ...not bad if I do say so myself.
Besides setting the bottom vents to about 25 % open and even closing the top vent to about half way, here's how I kept the fire low:
Here's my double decker grate of goodness:
and the finished results:
I saw Jim ditched work to do some jerky and I thought I haven't done it in a LONG time so... I sliced and soaked a small eye of round roast in a concoction of goodness over night and let it smoke for six hours in a 170* WSM. I took the rack from the kettle turn it 90* and rested in on top on the top of the WSM food grate handles for the double decker effect. It worked great and SWMBO says it was some of the best jerky she's ever had ...not bad if I do say so myself.
Besides setting the bottom vents to about 25 % open and even closing the top vent to about half way, here's how I kept the fire low:
Here's my double decker grate of goodness:
and the finished results:
