I'll be making my first batch ever of jerky tomorrow & have a few questions. I have the GOSM propane smoker (the smaller of the two). The meat is marinading now (overnight): -Do I need to 'pat' the meat 'dry' upon removing it from the marinade & before placing it in the smoker? -Is it OK to lay the meat strips across the shelves in the smoker? I don't have any skewers (yet) or any other way to hang the strips in the smoker. The meat is cut about 1/4" thick & there's about 2lbs of it total. I assume that means my smoking time (assuming I keep the temp around 190) will be about 2-3 hours. Does that sound about right? Any other advice/tips appreciated. Thanks!