Well, after many years, to day I made some jerky, 3 flavours, to be exact. Years ago, about 15, I made about 15 lbs of Jerky a week, demand was that high. That lasted about two years, all while working 60 plus hours a week truck driving. Yesterday about 6 PM, my Neighbour, Ed, brings in 2 packages of steaks and says let do Jerky. So into the night I sliced up 5 steaks, $50 of meat. I made Cajun Jerky, Smoked Beef Jerky and a recipe from my dehydrator book, which brings us up until this morning, I once never used a smoker, only my dehydrator to make jerky. So this morning, to say the least was an adventure. Since I own a 30 inch MES, I can only use 2 racks, one in the top and one mid point, hanging the jerky off of wood skewers Ed provided. I used the 2nd rack down to put a foil tray; on it are 9 heads of garlic, with Olive oil on them and the pieces of jerky I could not spear. Started spearing them at about 9:15 AM and placing them hanging in the racks. About 11 AM I fired up the smoker, started the first hour at about 115 degrees, cranked it up about 20 degrees each hour, second hour added some oak whiskey barrel chips. About 3 PM, took out the bottom rack and transferred the jerky to my dehydrator for finishing. At that time I added the 3rd recipe I made, and off we go for another 4 or 5 hours. .