Hello fellow smoker addicts... I have made many a batch of jerky in the dehydrator (with my Meat Pistol) but really want to do Jerky the traditional way. I am looking for help with brine, smoker temp, type of smoke and duration. Pretty much think of me as a blank slate. Only I'm not as flat nor as interesting! I thank you all in advance for all the sage advice! Take Care, Smokin - K