Round Steak Pork Sausage Pepper Jack Cheese Roll

[Jerod Broussard]

Great light on the Pit, 400+ initial peak temp. 15 minutes in down to 275. Will adjust magnets as necessary.

[Jerod Broussard]

And then you must enter text...Yeh, I got enough string around that dude to make Henrik ultra proud.

[Jerod Broussard]

For some reason I can only put one picture per post.....weird...

[Jerod Broussard]

Dad gave us a couple round steaks from a calf he recently slaughtered. Each one is a little less than 3.5 pounds after trimming. Put 2 pounds of pork sausage and about 8 ounces of Pepper Jack cheese.

Using magnets on the PBC to block the exhaust vents. Totally covered the 2 vents above the intake. I have the roll on the opposite end of the intake.