I'm doing some jerky for the first time this weekend (this recipe) and stupidly didn't get enough to fill both grates of the WSM (wanted to try a small batch for the first attempt). I thought while I have the cooker running so low I'd try the Smoke-Dried Tomatoes from the Cooking Topics section.

A few questions:

Anyone else ever done these? If so, how'd they turn out? Is it worth it?

Did you season them before they went on? The recipe doesn't mention any seasoning but I'd think at least some salt would be needed?

How would you set up the smoker? Tomatoes over jerky or jerky over tomatoes?


Thanks in advance!!

Don, I've been doing smoke dried tomatoes prior to my purchase of the WB. That's actually what got me started.
I'd do them on the weber gasser at very low temps with wood on the flavorizer bars. PITA.
Now with the smoker: I half the tomatoes and onto the grates, usually no seasoning, occasionally a bit of salt. I do about six levels (using 16 inch pizza screens, stacked, for grates). Depending on the tomato, sometimes I flip them to promote drying, sometime not.
A minion start with a full ring of fuel (with wood (apple) mixed in) with a half dozen lit coals. Choked back the vents and just let in smolder as low as possible (with a clean burn) for as long as possible. Once that is burned out (12 to 18 hours later) I evaluate. I go through and sort the tomatoes. Some are done and some still need addition drying time. At that point that would be in a low oven or in the dehydrator depending.
They are incredibly good (imo) and well worth the effort! They are incredibly good!

Thanks Marc!

I thought this recipe sounded really good and have wanted to try them for a while.

When I got home from work I noticed that the romas had ripened quite a bit since I bought them yesterday and they were pretty plump/juicy, more than I wanted. I thought maybe I'd cut them in half and put them on a cooling rack in a sheet pan (cut side down) in the fridge uncovered overnight to start the drying process a little before putting them on the smoker tomorrow. Do you see any problems with doing this?

DC

Don, sorry I'm so late getting back to on this. No, I think that's fine to do. I've started them on racks in a low oven before to speed things along!