I've got an 18.5" Weber Smokey Mountain and I'm thinking of making some turkey jerky. I have a few questions: -Can I use both racks to hang jerky from? Or just the top rack? -Will I be able to do the entire thing in the smoker or will I need to use a dehydrator? -What's a good indicator for when it's done? Most things we cook to a temp but I don't think that applies as much for jerky. Do I dare give it a taste test after 5 or 6 hours? Is that too long? Thanks in advance!