I am currently marinating some slices of eye of the round, (about 1 lb); getting them happy for the smoker. Just wondering about smoke times, and temps? I will be using hickory pucks, but for how long, and what temp to shoot for? I have an OBS, no PID, but I'll be watching the tempurature with a maverick thermo. The probe is mounted just under the bottm rack. Thanks in advance 8)
Well smoke time I would use is 1 hour and 20 minutes.
Your cabinet temps should be between 155F to 170F.
Make sure rotate your racks every 30 minutes for even drying.
What mube said.
Racks will rotate front to back and top to bottom.
In process now, been in since 7 pm. rotating racks, and keeping a eye on the temps, so far so good. Sorry, no camera, :( Stay tuned...