It's too beautiful here in the midwest not to fire up the smoker so I decided on beef jerky. I did a trial run about a month ago and it came out pretty good but I learned a few things and wanted to take a second run at it. I bought a 2.5lbs Top round and sliced as close to 1/4" thick strip as I could (against the grain). Cut everything up and went with a spicy marinade (I'll post later) and threw everything in the fridge overnight. I also added a couple extra washers behind the grill straps yesterday as I almost had a tragedy during a chicken smoke a couple months back, it seems to have done the trick. I'm waiting for the WSM to come up to temp now but thought I would post some pics up to now. I'll update as the smoke progresses. Happy Sunday everyone! Not pictured: Diced jalepeno and vinegar. Sliced and ready for marinade. Starting with 7 lit Kingsford blue briquettes and a modified Minion method as my last smoke ran a little hot. I will admit it's coming up to temp slower than I hoped but I'm also very impatient.