OK.... so decided to to some jerky on the WSM. This stuff will be refridgerated, and probably eaten in less than a week, so I am not doing a cure, but more of a marinade. I sliced up some london broil into long 1/8"-1/4" thick strips. The marinade is Yoshidas gourmet sauce, soy sauce, saracha chili sauce, black pepper, brown sugar, and about 2 table spoons of sesame oil. I am going to let the meat sit in that for 5 or 6 hrs., then toss it onto the top rack of my WSM. I am going to shoot for 140°-160°, and am going to hit it with some hickory. One question I got is, does anybody have a ball park guess on how long I should expect this to take?