I was planning on making some jerky tomorrow but after reading here for a bit I am a bit confused I am marinading my meat overnight 24hrs or a bit less, but my question and this is where I am not completely sure of is temp. What temperature and for how long do I smoke for before my meat is done enough to eat. I have about 1/2 inch slices and do not what my meat hard (done but not hard). Also do I have to dry after smoking? Some say yes and some say no. I can cook a whole chicken in 3 hours but I see some drying jerky for 12 hours. What the heck? Please help the new confused smoky Thank you.