New member...

[kerdogz]

Hey all...

Recently brought home a 22" WSM and so far we've done a brisket, salmon candy, (2) pork butts, and a pork belly (bacon). Having a blast. Tomorrow is beef jerky. 6 pounds of eye round's been curing 48 hours. Checked in here for some tips on wood and temp. Looks like we'll shoot for 140 - 150 using the snake method. Not sure of the wood. sounds like in this case a little goes a long way with 1/4 thick slabs.

Looking forward to learning from you pro's.

Kerdogz 

 

[SmokinAl]

Welcome to SMF!

Glad to have you with us!

Sounds like you have that WSM dialed in already.

For you questions on jerky, I would post them here.

You will get more responses.

http://www.smokingmeatforums.com/f/131/making-jerky

Al

 

[HalfSmoked]

Glad to have you on board lot of great guys and gals on here with lots of info.

 

[joe black]

Welcome from SC. It's good to have you on this great site. Good luck with your Jerky.