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I have a PB 820 I have noticed temp swings not like mentioned. I cook at 200 and 225 done whole chickens, pork loin roast, pork shoulder, Prime rib, short ribs, jerky, full racks of ribs and have had great results. I went with the PB because of price and could not see the benefit of the...

Came out better than I thought for first try. Boys loved it the Broad loved it ready to try it on guest now.

I season by site also. My first batch of jerky was a little.over cooked ans salty. I replace Worcester sauce wit mr yos sweet and savory sauce and that batch was great. I have done chickens and several pork roast all have come.out great. Today o got brave and did a prime rib , 3 rib roast. My...

I used the above recipe and made my first batch of jerky, A little salty for my taste my boys love it. Next time Im adding some sugar and no added salt.

first attempt at jerky following recipe above with 5lbs of bottom round cut thin 1/4 fat trimmed. put in to fridge to marinate. Will put on smoker tomorrow afternoon. Hoping it comes out good.

I was raised with a proper southern up bringing however I grew up in so cal. So bring it.

Great thread love the comments I an Newbie. About to make first jerky. I have a smoker so to dry it out should I smoke it longer?. I have pellet smoker so I can take from smoke mode to oven easy enough just open the indirect fire slide and turn up the heat to dry it out. Now why hanging meat? It...

Got my pellet smoker yesterday. Lit it up today cooked 2 chickens and 2 pork loin roast. My twin 18 year old boys ate the 5lbs of pork roast. They are tough food critics. I have a pork shoulder thawing out and then a turkey. I had an old school smoker it became too much like work. I like this...

Thanks I was going to try the Traeger and you guys saved me. I just got my pellet smoker yesterday a Pit Boss have 2 chickens on right now and 2 pork loin roast on. I have greatly appreciated what I have read from others experience and need to get a meat thermometer. I have always bar b qued and...