Today is jerky day I have not yet figured out to do pics so forgive me. Got some London broil sliced 1/4 inch thick used a dry rub from central coast region of cali a family favorite. Been on the smoker at 165 since 6:00 am with hickory wood ran two pans worth not to heavy on the smoke as to keep a good balance between the rub and smoke. Figure it finish around 7:00 pm