I'm wanting to do some jerky in my smoker, I have a Brinkmann electric smoker that heats to 225° with no adjustments. I know jerky is best at 150° and wondered if leaving the lid a little off to the side would be an option. Or if I should just use the oven again and not waste the meat? I have a dehydrator but I like how the meat cooks when its hanging. Any advice would be great.