Katra wrote:
<snip>> > 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.


I've made jerkey with my horozontal offset. No trouble at all.
My 2 centavo's:
Build a "small" wood fire, no briquettes or petroleum starters; use
real wood (I ike hockory and oak) and lump charcoal, fully open your
exhaust draft, and keep an eye on it. Might run 3 hours to get it
cooked how you like it. Don't rush it. Be sure and remove all the fat
from your meat. Cutting it uniformly will help it all cook at the same
rate. You might have to move it to various places around the cooking
chamber if you find it cooks too quickly in a given section. Toward
the end, don't feel bashful about adding some sauces, pepper flakes, or
seasonings to your now smoked treat. Store in the fridge if you have
any left.

Pierre