JohnO typed:
>
> Years ago I made several pounds of some damn fine beef and venison
> jerky in my oven. Lowest setting (150?) and it took a full day. I'd
> love to try it in the smoker....hmmm, sounds like a weekend project.
>
> -John O

I'd wait for cooler weather than lots of areas are having right now.
For example, the thermometers on my Kamados and my Stump's read any
where from 185 to 225 degrees just sitting in the sun when I came home
a while ago. No fire in any of them.
But you might have cooler weather right now, or your smoker might be
in the shade, or both.
Let us know when you try it, and how it turns out.

BOB