In article >,
Steve Calvin > wrote:

> Katra wrote:
>
> > Ok, so I have this smoker/BBQ.
> > It's horizontal, the fire box is low and to the left with the main
> > chamber slightly higher on the right. The smoke outlet is all the way to
> > the right, opposite the fire box.
> >
> > I've never tried smoke curing. I'd like to try smoking jerky rather than
> > just using the dehydrator.
> >
> > Does anyone have hints/advice for this? There is no built in temp.
> > guage. I'd have to buy one and put it inside the chamber.
> >
> > Help???????
> >
> Kat,
>
> What you have is called an off-set unit. I can't help you with it
> because I use a bullet style. Check out the BBQ FAQ page at
> http://www.eaglequest.com/~bbq/faq2/toc.html
>
> There's a wealth of information on smoking and BBQ. If you still have
> more questions you may want to wander over to alt.food.barbecue
> There is a wide range of people over there. From people who are more
> casual q'ers to the hard-core competition folks, to people who own and
> run their own business based on this type of cuisine.
>
> My Weber didn't come with thermometers in it either. It has them now
> though! One at the level of each grate (two). There are a other
> accessories that come in handy but I wouln't invest in them until you
> see if you're interested in persuing this method of cooking. The ribs
> and briskets are to die for though. I haven't tried a turkey, *yet*.

Thanks! I'll check that out. :-)
I've considered investing in an upright instead as I think it'd be
easier to use..... but would rather use what I have if I can!

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
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