Thank you very much for your information it is greatly apprecited. When I need stuff you will be the first place to look to buy it. Sincerely, Greg Hi Greg, 1. Your grill is not suitable for cold smoking fish. Jerky is a snap, however, and nutritious as well as delicious.
Excellent jerky is easy to make but easy to over smoke.
Jerky is dried rather than smoked. My favorite recipe is an oldie which aptly reflects the origin of jerky. Sprinkle with enough salt to dry it out and enough black pepper to keep the flies off, then hang it in the sunshine until it is dry. Meat used to make jerky should be the leanest available, then have all fat removed. A small amount of smoke may be introduced, but if you are drying over charcoal, it will impart enough smoke flavor for those with discerning palates.