Hello Jerky Fans, I need help. Today I used my big block GOSM in an attempt to smoke some jerky. I used a recipe from Mary Bell's Jerky book to prepare the marianade. All was well when I placed the strips into the smoker. I cut the beef into approx. 1/4" thick strips. I assumed that the teperature should be in the 200 - 225* range while using hickory chips to smoke. However, when I checked the jerky after about an hour, I found that some of it was over done. (I had thought the jerky would take about 3 - 4 hours). Some of it was like charcoal the rest of it finished in about a half hour later and seemed to be over smoked (dark appearance strong smoke flavor). My question is ..... at what temp should I smoke the jerky? Was I too high? Was temp the problem? Any help will be much appreciated.