I love making chipotle jerky (though my recipe changes each time) and I just loaded up my smoker with a portion of another batch. I bought a 22.5lb whole inside round, and trimmed it up and separated each individual cut in an attempt to trim out as much fat as possible and sliced it up about 3/16" thick. Took forever! I whipped up a marinade and all the meat wouldn't fit in a 2.5 gallon food storage container so I put the remainder in a 1 gallon ziploc bag. I have always rigged up three grates in my 22.5" WSM and could fit a single 1 gallon ziploc bag of meat on there with them laying on the grates. This is my first time hanging jerky to smoke and I was able to fit almost twice as much in there! I'm smoking with lump charcoal and a bit of hickory. Here's the marinade I used: 7T onion powder 5T garlic powder 7T cayenne 4T black pepper 5 cans chipotles (pureed with some of the soy sauce) 5 cups soy sauce 3 cups worcestershire sauce 2 cups pineapple juice 2T pink salt This picture is after I had loaded the gallon ziploc bag in my smoker and removed enough from the 2.5 gallon container to finish filling my smoker. This is a picture of one of the large pieces I was able to slice. I patted all the pieces dry with paper towels before I inserted toothpicks and hung them. This is my smoker filled up. Sorry for the poor quality pictures but I'm doing this at night and just used my phone as I didn't want to drag out my digital camera.