i have a weber smokey mountain and just picked myself up 2lbs of beef and its all sliced ready for some marinade and to be smoked.
couple of questions before i get going.
i was going to get my smoker at a consistant 160 degrees to smoke my jerky... is that too low or too high?
also am in need of a very simple recipe to get me going.
any suggestions you guys can share with me?
thanks for all the help in advance!