Hi all! Glad to have found this forum. I just became interested in smoking meat and am trying to learn as much as I can. I live in the Bitterroot Valley in Western Montana. My husband and I hunt every year so have venison to smoke. We used to get an elk every year too until they started coming down to winter on private ground which made them off limits. Anyway, I just had a Traeger Pellet Grill but decided I needed a vault smoker so got my Smokin' It smoker last week. Today I am trying some venison jerky. I did 3 hours in the smoker and then pulled it out to finish up in the dehydrator. My only problem was what temperature I needed to use for the smoker. I chose to go with 145 and won't know how that worked until the jerky is done. It's also at 145 in the dehydrator. Hopefully it'll be good. Since there are so many different options of homemade marinade recipes to boxed cures, I decided to go the easy route and did half in Hi Mountain Sweet & Spicy jerky mix, and the other half in Hi Mountain Mandarin Teriyaki. Fingers crossed.