Did you marinate the meat overnight? My go to recipe for deer jerky is bottle of worchestershire, half bottle of soy, 1/4 cup of Tony Cachere cajun spice, 1/4 cup of Lawrys season salt, liquid smoke, then coat with fresh cracked pepper.I have tried jerky on it, but it turned out shitty. I'm going to try again. I think I just cooked it too long.
Mine doesn't have a glass door, either.I have a Master Forge. I love it. The only thing I wish I could change is I wish I had bought one with the see-thru door. Other than that, it is awesome. I can smoke 2 large hams at a time on it or 3 chickens.
My smoker doesn't leak heat.Oh that's right, I'm not a really BBQ cooler dude because my grill doesn't leak heat like the rest of the poors. lawl
Sure, just provide me with detailed directions to your house and a basic description of the interior layout...Can one of you guys come help me get this grill out of my truck?
It hurts on my end as well, amigo.You cut me deep, Ryobi.
I don't doubt thatI needed up smoking the butt for about 20 hours
I don't doubt that