So i posted some questions about smoking in the WSM for the first time and here is my results. i Used Lazy Man's basic jerky recipe with some slight modifications 2.5lbs of Eye of Round 1 cup Yoshida's sauce Used Teryaki instead 2 tablespoons Worcestershire 1 tablespoon black pepper 2.5 tablespoons Morton's Tender Quick 1 tablespoon onion powder 1 crushed garlic clove Added tablespoon of crushed red pepper for spice Marinated for 4 days (didnt mean to go that long but ran out of time over the weekend to do this) Got the WSM heated up with about half the unlit charcoal that i usually use for long smokes and about 10 brickets lit. Right away it shot up to 130 and then quickly to 175. i closed the vents about 80-85% hoping the temp would go down. Mean while headed inside and removed the jerky after resting in room temp for about 30 mins and laid the pieces down and patted dry. i went to check the smoker and it was holding steady at 190....i wanted lower so i closed the bottom vents all the way and closed the top vent half way....temp would not lay down so i threw the mean on and hoped that i could get it to go down. Long story short i couldn't, even all vents being almost closed i even got up to 215. so i only smoked for 3 hours and then threw them in the dehydrator. Next time i'll try to do far less lit and unlit coal and just add as needed. i started this process around 6:30pm and the meat looked good and ready to go by midnight. i felt like this process should have taken longer, anyone agree? disagree? Here are more pics, the final one is a thick piece bent and broken in half, this is how i figured it was done....the "squishyness" was 90% gone. I tried it and it tasted great! a little "salty", i think this was from the tender quick so i might counter next time with brown sugar....anyone else experience this?