Was looking for Jerky smoking temps, and times. google came up with this site so i decided to join since I am sure I will have future questions. I bought a little chief smoker and plan on trying my first batch of hamburger jerky tomorrow. Just going to use a simple dry rub/ cure seasoning. What are the most overlooked basics when it comes to making jerky? I cant wait to get out next weeked and hopefully catch some trout since that is the reason i originally purchased this smoker.