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I think that was for my and Gus's team.

:LG: .....and my sample is on the way right? :rulz: PM me your address and I'll send you a little. At least with jerky I don't have to worry about keeping it cold, lol BTW, Gus is a Jerky connoisseur and told me when he tried his sample today it almost beats the best jerky he ever had from some pla...

SoloQue wrote:Good looking stuff! Still has that shine whereas mine was dull gray like dried dirt How long at 185 would you estimate ?

I started pulling the thinner pieces after about 4 hrs and the thicker pieces later on...it was all done in about 6 hrs. Temps ranged from 180-200.

WOW...Nice Score Duayne!!

Try using this calculator for your measurements:

http://www.feldoncentral.com/bbqcalculator.html

My jerky came out pretty damn awesome if I do say so myself.

Nice Rack DC!!

...And I assume my sample has been overnighted??

OK...so I haven't started doing comps yet...but I have given it a little thought. Gus and I went to the KCBS Sam's Club National BBQ Tour regional qualifier yesterday in Southgate, MI just to look around and check things out. We met DivaQ from the BBQ Pitmasters TV show as well as a lot of other gre...

Sharp Looking!!

smokendink71 wrote:made the video last night but it didn't turn out the greatest, I'm a chef not a cinematographer lol. I'll be getting it posted on youtube soon then I'll get the link posted on here.

That's what wives are for...

"Here honey, point this camera at me doing important things"

I am trying to figure out your airflow path here. Could you show some pics, especially inside of the boxes and describe the airflow from entering the firebox to exiting the chimney so we can maybe help figure it out.

See...now if that were me...the old lady would have called about 10 minutes AFTER I got back from buying the kettle grill from Big Lots.

THAT is my kinda luck.

Thanks for the post SQ...I've had a batch of jerky on for about an hour at 185 so I'll be sure to keep a close eye on it.

It's always been more of a "feel" thing for me with jerky. It should be dried all the way through, but still pliable. If you wait too long you'll have crunchy beef chips.

Well you wouldn't have to build a new one. If you buy the Big Lots kettle andf use the lid from it until you find a Weber lid, then once you do find the Weber lid you can put the cheaper kettle lid back on the kettle, and you'll have an additional kettle cooker.

smokendink71 wrote:I also add about 10 whole cloves it really adds to the flavor, you can also do this with vodka although it won't be as potent

If I use Vodka should I double it to make it more potent?

Thanks Solo...now to find a place in Michigan that sells Everclear. I've actually never seen it here...and when I was in college we used to have to travel to Indiana to get it.

Everclear Apple Pie 1 1/2 gal apple cider 1/2 gal apple juice 2 cups sugar 9 cinnamon sticks add all ingredients together in large pot and let simmer for about 2 hrs. let cool to room temp. then add 1/5 bottle of everclear. :beer: :beer: :beer: Some clarification..is that 1/5 of a fifth bottle, or ...

Belated

Last weekend when I was doing my trest cooks on the new smoker (I did chicken Sat and pork butts Sun) my wife wanted a piece of the leftover Saturday Chicken reheated for lunch on Sunday. I wrapped a piece of the chicken she wanted in alum foil and tossed it into the smoker with the pork butts for a...