Smokin it in Indy

[Jimbo]

Picked up my #3 about 3 weeks ago and lovin it! Made a killer pork loin, ribs for a daytona party, and gonna do a double smoked ham tomorrow.

Also did some great beef jerkey. I went to Kroger, and asked the butcher to slice up 5# of round roast 1/4" thick with the grain. Another butcher comes out and asks if I was making jerkey. Said yep. He asks if he gave me an extra 3# would he make some for him, but just give him half of it for my efforts. HELL YES!! Saw him today and he went on and on about it! Found out 5# is the most you can do at one smoke with 4 racks in the #3 so I had two batches. I like the consistent process. I'm used to a Klose stick burner.

 

[DivotMaker]

Wow, Jimbo, you're definitely off to a great start!  Sure a lot easier than the stick burner, huh?

 

[Pork Belly]

Great job, I love trading meat for smoking sure keeps costs down. Enjoy your #3 I have loved mine.

 

[Jimbo]

Yep, sure is Tony, especially for long processes like shoulders and briskets.

 

[DivotMaker]

Craziest thing, on those really long smokes - I've figured-out that you can so some stellar "prep" on the meat, load up the smoker with 6 oz. of wood and your meat, close the door, and not open it again until it's done!  Try that with any charcoal or stick burner!  Ha!   Lazy Que, baby, yeah! 8)

 

[Longhornamus]

Welcome Jimbo. Love me some Jerky but have not made any on my #2 yet. Post some photos when you get a chance.

 

[old sarge]

Welcome from AZ.

 

[gregbooras]

Welcome from the oldest city in America, Saint Augustine Florida, 450 years and still kick in!

Greg