New member...

Discussion in 'Roll Call' started by kerdogz, Mar 27, 2016.

  1. kerdogz

    kerdogz Newbie

    Hey all...

    Recently brought home a 22" WSM and so far we've done a brisket, salmon candy, (2) pork butts, and a pork belly (bacon). Having a blast. Tomorrow is beef jerky. 6 pounds of eye round's been curing 48 hours. Checked in here for some tips on wood and temp. Looks like we'll shoot for 140 - 150 using the snake method. Not sure of the wood. sounds like in this case a little goes a long way with 1/4 thick slabs.

    Looking forward to learning from you pro's.

    Kerdogz 
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  3. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG] Glad to have you on board lot of great guys and gals on here with lots of info.
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site. Good luck with your Jerky.
     

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