Hi guys, im from Alberta Canada. I typically do hunting in the fall for elk, moose and deer. I have a Bradley smoker and have been having trouble getting my deer jerky to come out of good. I dont know if this is the place but would anyone have any recomendations on slice thickness, marinades and cook times? I have read some people use their oven after the smoker, I didtn think you would have to do that. Thanks guys.