deer jerky

[BigCountry]

im going to try my first batch of deer jerky.. What temps has everyone here used.. I have pecan, apple, cherry chips... I like the pecan, but just want some thoughts.  Im not going to do to big of a batch since its the first time. I just need some hints on smoke time and cook time w/ temps... Thanks..

[SMOKEHOUSE ROB]

try to run about smoker temp 160, 2 hours of smoke hickory or pecan will work, start smoking  vent 1/8 open first hour, meat will be dripping wet, then on the 2nd hour open vent 1/2 open, rotate racks as needed, on the 3rd hour open full open, rotate racks as needed, on the 4th hour start check for donenes pull a piece  out and let it sit for 10 min look at color and firmness,

click on link to sign up for the 2006 free givaway. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2809

[BigCountry]

I take it that i dont put water in the bowl.. Correct? and im using my own marinade. No mixes with cure, will this change times and temps? THANKS, Ive smoked alot of things but never jerky. I just dont want to waste the meat....

[SMOKEHOUSE ROB]

yes put water in bowl, common since would tell you to vent all open no water to dry it out , but when you do that way it is cooking it from the outside in, well you want to cook it from the inside out, buy haveing the vent 1/8 open almost closed is kinda steaming it and drawing out the juicies , then we start working on the drying process, i have been doing jerky for a long time but just started doing it this way and it really makes since,

click on link to sign up for the 2006 free givaway. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2809

[BigCountry]

thanks for the help Rob.. Like i said i just dont want to ruin any meat...esp. since its deer...that stuff is hard to come by... Even thought i killed 7 this year[:D]