Saw sirloin on sale at Publix for 2.99 / lb, picked up 6 lbs for jerky. Nice cold temp helps keeping the egg temps down.
After 3 hours, temp has stabilized at 150. Not sure if I should try to get that down a bit.
Pics of my setup.
Small fire - half used lump, half peach chunks
Medium PS for cold thermal mass.
Then large stone on that
Then XL PS legs up (put 3 bricks on that for the grid, not shown
Two grids. Hi mountain sweet/spicy with crushed red pepper, second grid with Bourbon BBQ
Good smoke - smells great
Here they are at 3 hours, before I rotated 90 degrees
Left the last batch on a bit long - will try these in another 3 hours or so.
Dinner will be salmon on the medium.