Jim
Ya, I'm having a really good time with this, did some sam's ribs last weekend and learned a lot about how it works, they came out really good. The one on the bottom shelf were a bit dryed out but I likem that way too. Did some chicken breast the next night came out a little dry, over cookem. Bought a meat thermometer with a remote probe fri. Am finishing up a beef tenderlion now, new meat thermometer is helping this a lot. cook it to 120 degrees and turn the smoker down to 140 to hold it and finish it. Should come out somewere about 135 degrees when done. cut up a 6 lb. sam's round center cut in to jerky and it's setting in the frig with some high mountain origianl jerky cure. will do that tommorrow with the direction provided by Qdoggs. This is wayyyy easyer to work with than the big chief it replaced. thanks smoke shack!
Jim
Jim
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