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BBQ/Grill/Smoker/etc. Cooks

Yes! Love the Weber Kettle! I want another one. But the trick is convincing Megan I need another grill!
 
global_dev said:
Whats the cut, process, recipe, etc?
I’ve never made jerky before. Curious to try it
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So I didn't really follow a recipe but here is what I did.

When I was at the grocery store in the meat dept I saw a 1.5 pound london broil roast on sale. So grabbed it and went to meat counter and asked the butcher to slice it real thin for me. He agreed and re-packaged. I could have done the slicing at home but figured might as well ask.

Once home I used a generic teriyaki marinade blend and added extra garlic. Marinated for 24 hours.

Then I patted each piece dry and took off excess liquid.

I smoked for 2 hours at 160 degrees with cherry wood. Then flipped and went 2 more hours roughly.

Boom JERKY! Most recipes I read said to let it rest in fridge for 24 hours after smoking, but my wife and I couldn't resist and had to try a piece. Oh man it was good! Highly recommend making your own jerky.
 
CVargo said:
Yes! Love the Weber Kettle! I want another one. But the trick is convincing Megan I need another grill!
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I am on my second Weber Genesis grill (first bought in 1987) and when the manifold failed I bought a Weber Kettle and realized tat charcoal could do a lot of things that gas could not. Fast forward and I repacked the manifold and had a working gas grill again, gave away the Weber Kettle and bought a Big Green Egg and all of the requisite accessories.

I don’t imagine there is better bang for the buck than a Weber Kettle but I have reached the point in my life where the BGE was within my budget.

A pellet grill has also been considered but the BGE and the Weber Gas seem to have me covered.

All this being said, the problem of convincing your wife is minor. I lost my wife 50 months ago and would gladly have only one grill ( or no grill) to have her back. Grills are fun toys but spouses are so much more important.
 
Well I have dabbled enough…have a Blue Ember 4 burner with a side burner and rotisserie grill which is our main and it’s propane and huge. Have a Weber 26 kettle and love it and now it’s time to add a smoker so I’m leaning towards a Weber Smokey Mountain Cooker. Just stuck on whether to get an 18 or 22. It’s just the two of us but I am still leaning towards the 22…options or opinions oh learned Masters of the Q?

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Looking forward to grabbing one. Anyone here on the Cadre have a Weber 22” Smokey Mountain?
 
I own one the 18. Haven't used it in awhile. My only complaint is tending the fire on long cooks.
 
Fenster said:
I actually laughed out loud when I read that. Your exactly right, sometimes you need more than one.
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it would be so much easier to have 2 different spaces, for example one grill is half indirect low and slow, the other med high with half indirect, it would make timing a bit more convenient even if it is 2x the effort and fuel.
 
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