basic question

[Pete Vance]

I made jerky a few years ago but would like a little help because I have a different smoker now. I have a WSM 18. What is the best temp to make the jerky and how long? Water pan or sand for a heat sink? Quarter inch strips? I don't marinate because I just like the smoke flavor. I have used different woods for smoking but I like mesquite or hickory for jerky.

All help and advice and appreciated, Pete

 

[Winterrider]

Best if you can keep temps around 130-140° for a couple hrs and then bump it up slowly to 150 - 160°. Just did some ground deer the other day, some was done at 4 1/2 hrs the last was at 7hrs in MES 40 . was 40° and a bit damp with rain.