hey everybody, I need to get rid of the last of my deer burger from last year before the freezer gets filled up again so I decided to try my jeky recipe in the smoker. I know the gosm wont get low enough to do it so I have been experimenting with lump, and have figured out that with 12 pieces I can get a steady temp right at 165. I took the charcoal basket out of my 22.5 and got the lump goin on that and then put my coffe can of there with the wood in it. It works real good and I am looking forward to the results. My recipe for jerk is 3lbs. of ground venison 4.5 tsp morton tenderquick 2 tbs ground black pepper 2 tbs granulated garlic 2 tbs onion powder then a half cup of a mixture of worchestershire , soy, and terryaki. mix well and let sit in fridge for 24 hours. then I take it a mash it out on a cutting board and get it about a 1/4 inch thick and cut into about 1 inch wide strips, and about an 4 inches long. Take that and put it onto jerky racks, and dry it at 160-170 .