This is my first post. I got a BS for christmas, the black one. I have made whole muscle beef jerkey with the High mountain cracked pepper corn and garlic, after making jerkey for 10 years, this is the best jerkey I have ever made, and alot easier. I just finished smoking 3 whole chickens for all my co-worker buds here at the firehouse in Austin Texas. It went over well. I think they are all going to go buy one now. The only problem I had was reaching the 220 on the door thermometer, but all went well. took about 4.5 hours. I am looking forward to trying salmon.
lots of good info on this forum, thanks.
smoke eater
