Recent content by Mike Gaddy

J, bottom round is what I use, very lean

Looks pretty good J, what cut of meat did you use?

J, jerky is done when you can bend it and see white dry fibers of your meat, but it shouldn't break, thickness of the slice plays a large role. It is hard to temp probe jerky because of thickness. The bend but not break method has served me well. With a bit of practice you will figure it out...

Hi all, just wanted to say hi from North MS. Just found the BB yesterday and have already read some very interesting stuff about the Smoky Mountain cooker, I have a brand new 22.5 that has never been lit. It will be before long :), windy and cold here today, not the best weather for a first...