hey guys.. i have a weber smokey mountain and just picked myself up 2lbs of beef and its all sliced ready for some marinade and to be smoked. couple of questions before i get going. i was going to get my smoker at a consistant 160 degrees to smoke my jerky... is that too low or too high? also am in need of a very simple recipe to get me going. any suggestions you guys can share with me? thanks for all the help in advance!