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Old 03-14-2016, 09:31 AM   #11
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i just did 8 pounds of jerky but had to dihydrate it my smoker does not have racks in it only one flat cooking area i am thinging of ordering a master built it has many racks and can somke alot at a time any thought on that smoker or one that has several racks
I have the master built smoker and a big dehydrater from cabalas, the smoker isnt the best for jerky, as it keeps in the moisture, so I start the jerky in the dehydrater then when almost done a few hours in the smoker to finish it up, if you crack the door in the smoker it will let out the moisture for the jerky, but most of the heat and smoke come out too...but the smoker keeps ribs and steaks nice and juicy...dam now im hungry..lol
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Old 03-18-2016, 12:25 PM   #12
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I've had a Weber Smokey Mountain for about 7 years. I'm upgrading to a Yoder YS640 this year so I can BBQ in the colder months. Its a really expensive hobby tho...meat prices here are outrageous.
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Old 03-18-2016, 12:49 PM   #13
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So are you looking for a job in the meat smoking business?
Moved thread to off topic.
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Old 03-18-2016, 01:47 PM   #14
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Moved thread to off topic.
That would make sense.
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Old 03-18-2016, 04:24 PM   #15
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Now I am craving BBQ.
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Old 03-18-2016, 04:26 PM   #16
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Now I am craving BBQ.

Ya no kidding.


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Old 03-18-2016, 04:42 PM   #17
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I've had a Weber Smokey Mountain for about 7 years. I'm upgrading to a Yoder YS640 this year so I can BBQ in the colder months. Its a really expensive hobby tho...meat prices here are outrageous.
what prices you paying for beef? I get a black angus beefer every 2 years, from a friend upstate, after all is said and done its about $5.50 a pound for all cuts and chop meat..grass and grain fed, no hormones or antibiotics..and pork is a bit cheaper..
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Old 03-18-2016, 04:54 PM   #18
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Last brisket I got was a 7 pound point and the damn thing cost 90 bucks plus tax.

Pork is a little cheaper but the wife doesn't like it very much.


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Old 03-18-2016, 05:03 PM   #19
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holly crap thats big bucks..
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Old 03-18-2016, 07:39 PM   #20
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I have been smoking for 4 years now. I try to do it 2-3 times a month on the weekends if I have time. I have a drum smoker and love it. If you have any questions just ask and I'll try and piont you in the right direction. I have done pulled pork, brisket, beef and pork ribs, beef and pork roasts, some fish, but not that much because I go through a lot of charcoal for a little bit of fish lol.

Got a pic of your drum?
Tried uploading it, but didn't come up. Instead of racks like some smokers, I have 2 pieces of rebar that go across the drum and I hang the meat like an old sausage house . Before building it I did a lot of research on what works best. With a drum and hanging it, it acts like a convection oven. Cooks it the same on the top of the meat, as it does the meat hanging closer to the coals.. I can hang up to 8-9 racks or ribs at a time. I have done 3 racks of ribs, a whole 10lbs pork shoulder and a whole chicken at one time.
I also have a really cool thermometer with multiple probes, and brodcasts through wifi, and trough the company's website, right to my iPhone.

Like said before, it can be an expensive hobby.. Especially the more you get into it.. But nothing more relaxing then sitting out back, watching the smoke roll out and drink a beer.
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