Hey all, I have been working on my jerky recipes for the past few months and am looking to upgrade from my cardboard box smoker to something bigger and a bit more professional. Ive seen alot of posts about different smokers. This will be used only to make jerky. Ideally the possibility of making both smoked or normal dehydrated jerky. I have seen some designs and just wanted to ask: For jerky production on a bit larger scale, keeping build costs and technical difficulty as low as possible which would you reccomend A wooden rig or a metal rig? Heat source - electric hotplates or bulb/coil? Fan ventilation required, or just a bonus? External smoker box (recommendations on an external firebox to buy, or could I make my own)? I was thinking about something like this, but was hoping to find something with better instructions (again i'm not a pro builder, very amateur): http://www.backwoodshome.com/articles/sanders63.html I am not very technical and am kind of a beginner when it comes to building stuff. Even building a standing "closet" out of wood will be somewhat of a challenge for me, so keeping that in mind when providing tips would be helfpul. So far my setup is a cardboard box, 2 electric hotplates, and some old oven racks hanging on wooden dowels. It has worked OK, but you can taste the cardboard in the meat. Also I'm not so convinced on the hotplates for dehydrating, they also put off an odd "plastic-like" smell. Thanks for your thoughts and advice, I plan to sell a bit of this at the local farmers markets so I want to have a good quality jerky and be able to produce a bit of volume if demand is there. One more thing: Alot of finished products smoker grills, Amazn products, etc. are tough to come by as I am in EU, so making things myself might be cheaper than paying boatloads of shipping to just outright buy a smoker from the US. I also havent found a good source of pellets yet, but am working on that. Cheers!