First time making any jerky, for that matter. I picked up several packs of jerky seasoning from Cabelas. Backwoods jerky seasoning, which contains salt and 6.25% sodium nitrite. I have an electric smoker and another that is setup as a cold smoker. Will I get better results in the oven, the electric smoker at higher temp, or the cold smoker? Will I be able to safely finish the product in the smoker or will it need to be brought inside to the oven? I am in Atlanta (where it is supposed to rain the next 4 days). Thank you for the input. I just registered and this is my first post. For years it seems like everytime I do any kind of search on smoking meats that I wind up getting my information here.