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August 21, 2016 at 2:52 am
#10539
Rick
Member
quote Bittle” post=8597:
Although your smoker is clearly the best alternative, i’m wondering if there’s any way to use my Webber grill (indirect heat) to achieve the same outcome? I can easily achieve those temps (130-150) in my Webber gas grill. Would it be okay to rest the casings on the grills (turn them occasionally) rather then hang them. Again, I realize your smoker is by far the better alternative, I’m just spit-balling here (and trying to save money). Thanks again for your time.
Im sure you can with indirect het. I have a friend who made a sausage hanger for his MAK pellet grill and it works great for him. Maybe think about some frog mats to put on the grates this way you wont have grate marks on the sticks, they are food safe and can with stand heat, you can google them. If you use FaceBook you can join my group sausage, smoked, fresh and dry cured. I also run a UMAi FB group and Thea COO of UMAi helps with moderating.