Rusty Kettle
Babbling Farker
So yeah I got some top round and marinated it and sliced it for beef jerky. Time to cold smoke it. Hooray! I love beef jerky and haven't made it since christmas. It was a gift for my brothers and my dad then. So now it is for me. Fired up the WSM 14.5" for jerky duty. Also repurposed a smokey joe rack to add an extra rack. I figure 6 hours about 145-150 degrees with cherry wood smoke. Lump charcoal for fuel royal oak of course.