I just got my Masterbuilt 30" smoker for Christmas. I had some venison rounds in a brine for dried deer, so I put them in the new smoker to try it out. It was great, just set the heat and time then walk away. Not like my regular smoker that needs constant watching. Yesterday I put in some Jerky, just a small 3# batch to see how it would handle that. Not so good. With the lower temp. I couldn't get much smoke and I haven't found anyway to increase airflow to let the moisture escape. Has anyone used a Masterbuilt for making jerky and is there a way to increase air flow? I'm new to this forum so I don't know if this has already been asked and if it has maybe you could direct me to that thread also. Thanks.