Beef jerky. First try. Didn’t make enough....

Daddyshack

Rump roast. High mountain mesquite rub and cure. 24 hours marinade.
Royal oak lump. Took to 350 then cooled down to 225. Couple handfuls of mesquite that I soaked in water for a few hours and put on after temp hit 225.  Top and bottom each opened 1/4 “ or so.  Flipped pieces over every hour.  Total time 5 hours 

SSQUAL612

Finished product looks delicious.   Going to make some once move is completed.   Haven’t made on my BGE, normally use my MES for low temp & 4 racks for volume. 

Daddyshack

Weight at start was 1.75#.  Need another rack.  Also Need another job to support this new obsession. 

SSQUAL612

You can get the Adj Rig w the slides and add 3-4 more racks.  I already had my MES before my BGE and Jerky is about all I use it for now.  

Daddyshack

Damn. That’s serious rig.  

blasting

Looks great @Daddyshack

@SSQUAL612 Looks like a jerky machine.  That MES looks like it might also be good for smoking sausage.