Thanks for all the warm welcomes too!
Here is roughly what I smoked with my last batch.
Had 4 BS racks and 4 little chief racks full of jerky (beef and Elk).
Cuts were roughly 4-5 inches long about 1/2 inch wide.
Smoked with Apple wood for I believe around 2 hrs 40 minutes. (this is where my problem is I'm thinking)
Cooked from start to finish with the BS set to 150 degrees.
Started pulling out cooked jerky after about 7 hours, finished it up around 13 hours.
I did rotate the racks about every 3 hours.
I have cooked up whole chickens, a pork shoulder roast, and my one buddy shot an elk and I cut an awfully large chunk of the ribs right off and put them in the smoker. All those turned out really good. (the elk ribs actually reminded me of the flintstones

) Those I smoked for around 3 hours as well and they all turned out really good.