I love making chipotle jerky (though my recipe changes each time) and I just loaded up my smoker with a portion of another batch. I bought a 22.5lb whole inside round and trimmed it up separating each individual cut in an attempt to trim out as much fat as possible and sliced it about 3/6" thick. Took forever! I whipped up a marinade and all the meat wouldn't fit in a 2.5 gallon food storage container so I put the remainder in a 1 gallon ziploc bag. I have always rigged up three grates in my 22.5" WSM and could only fit a single 1 gallon ziploc bag on meat laying flat on the grates. This is my first time hanging jerky to smoke and I was able to fit almost twice as much in there! I'm smoking with lump charcoal and a bit of hickory after around 36 hours in the marinade. Here's the marinade I used: 7T onion powder 5T garlic powder 7 T cayenne 4T black pepper 5 cans chipotle peppers in adobo sauce (pureed with some of the soy sauce) 5 cups soy sauce 3 cups worcestershire sauce 2 cups pineapple juice 2T pink salt Here's some of the meat after I loaded one bag on the smoker and removed enough from the 2.5 gallon container to finish filling the smoker. This is one of the big pieces I was able to slice up. I patted each piece dry with paper towels before hanging to smoke. Smoker loaded. Sorry for the poor quality pictures but I am doing this at night and just used my phone to snap pictures because I didn't want to drag out my digital camera.