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Old 01-09-2012, 04:42 PM   #9103
Found some matches.
Join Date: 01-26-10
Location: Ham Lake,Mn

I just made 4lbs. of jerky on my uds,cut a rump roast into 1/4 inch strips and seasoned and refrigerated overnight.Used two racks one upside down on the other to hold the strips and smoked for four hours at 150 to 165 degrees.Had to have my 2inch single air intake almost totally closed to maintain the temp....The handles on the upside down rack holds it about 2 inches above the lower rack..
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