Smoking beef jerky in a grill?

A few things,

-You want to make sure that you have enough hot coals to maintain the consistent temp. during smoking.

-You want to make sure that you have the vents on the lid opened (just enough to let the smoke circulate and escape)...but don't leave them completely open to have all of the smoke escape too soon.

-Ensure that you have soaked your wood chips (source of smoking) in a bucket of water overnight (at least) so they have the properties to "smolder" correctly

-Be patient (this one is difficult for me...and I'm an adult haha) Smoking something properly takes time. It's a time staking process but it will yield wonderful results. But then again, you already know that.

-Watch online videos about the subject matter to learn various techniques from others and to improve upon your knowledge base.

Are you smoking or grilling?

If your meat is above your coals, you will be grilling. You could rig a clay flower pot base (looks like a large plate) to cover the coals.

You can get good jerky either way, but dehydrating slowly works best IMO. I use an electric food drier, then smoke after that for the flavor.

If you REALLY want to figure out how to get the best out of that Weber, spend some time here: http://tvwbb.com/forum.php

That is a wonderful site for we carnivorous meat eaters!

If you had done this previously, it should work no also. Only you need to make sure that you do it a proper way whether you are smoking it or grilling it.

I use an electric food drier, then smoke after that for the flavor..