I'm not a big jerky fan, but my wife is. So I decided I will give it a try I started off with 11 oz of Eye Of Rib steak, and cut it into 1/8" thick strips. I had a hard time determining the direction of the grain, so I kind of guessed that I was cutting across the grain. I used this recipie for the marinade. 2 lb Round Steak 1/2 c Soy Sauce 2 tb Worcestershire Sauce 1/4 c Honey 1 ts Garlic Salt And let it sit in the fridge for about 36 hours, shaking and turning upside down every so often Then I laid the strips out on paper towels and dried them the best I could. . Ready to go into the smoker. . I started at 130°, then bumped the temperature some each hour until I reach 180. At four hours I tasted it and it was delicious. I probably should've pulled it then but decided to go another hour because I had read you should finish at 200° in the smoker. So I upped the temperature and wait . When I removed the jerky from the smoker, I was surprised to see that it was greasy on the outside. You can see the sheen in the pictures. So I blotted them dry with paper towels. . Here is a close-up of one of the strips. My wife says they are perfect and she is always correct about everything. However I thought they tasted a little better at the four hour mark. They weren't quite as dry -- but what do I know. Lol I started with 11.2 ounces of near and ended with 6.2 ounces. Is that about right?