A couple years ago I tried jerky on the ol' chargriller. Not knowing what I was doing, I cooked it instead of drying it. Today Ill try to keep the temps down by laying lit coals on top of my hickory logs. Kinda like smokin cheese only a little hotter. I figure an hour or so in the smoke and into the oven to finish drying. I used my regular marinade minus the liquid smoke. This oughta turn out OK I think. Any input?