"Katra" > wrote in message
> Thanks! I'll check that out. :-)
> I've considered investing in an upright instead as I think it'd be
> easier to use..... but would rather use what I have if I can!
>
> --
> K.

Biggest problem with making jerky in a smoker is keeping the temperature
down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
burning charcoal, consider using a hotplate with a pan of ships or sawdust
on it to make the smoke. I do that for curing sausages and bacon. You can
see my setup on my web page.
--
Ed
http://pages.cthome.net/edhome/