I have been smoking meat in my old 5/16'' thick, 4' x 2.5 ' grill area and a 2' x 2.5' burn box, wood smoker for ever. It takes 4 guys to pick it up, it is so heavy, but holds the heat very very well. I used it a lot in Texas and now up here in Missouri. Always had a roof cover over it. I may sell it once I get a pellet smoker and if I like the way it smokes my meats.
Has anybody used their Pit Boss for making jerky?