Well first off I would like to say hello to all the fine folks on this beautiful website. I am new to smoking(2nd smoke makin jerky) My recipe is as follows: 1-1.69 KG inside round roast Marinade: 3 tbs pickling salt 2 1/2 cups soy sauce 2 tsp onion powder 1 tsp garlic powder 1 tsp teriyaki BBQ sauce 1 tsp lea and perrins worchestershire sauce 3 tsp of tabasco sauce 1 tbs of cayenne powder I left this mix 4 hours to soak (marinade) Hung on grate via toothpicks in my Grillpro propane smoker. Flung 3 tsp of dry crushed chile peppers from underneath just after meat was hung. A mix of each a handfull of hickory and apple chips to start the smoke. Once this burns off no more chips will be added and I am hoping for 3-4 hours cook time because its real hot and been drinkin my home brew since this morning and I am real hungry. Heres a pic of just after I flung the chile peps. Temp in the smoker dialed in at 145F and cookin and I will post pics of the final product. God bless!!