I'm looking to do a batch of jerky sometime soon. I'm just not too sure as to how long I should do it, what heat to maintain. That sort of thing. I figure just a few charcoal lumps for maybe like 3 or 4 hours? Still, I could use a few pointers.
My ace number one tip is make sure you have the time to pay attention to your jerky! If you refer to the thread I started last summer on the jerky experiment I violated my own rules, tried to do too many things at once and blew away a whole bunch of expensive meat!
Since every smoker unit has its own character I definitely would make frequent observations of your product testing for doneness and so on. Some positions in your unit will work faster than others.
Other than that wing it, my friend. That's one of the fun things we have going for us!