Hi everyone! Can't stop reading this site! This is the first time making jerky. Got the hi mountain kit at gander mountain. Used my slicer and cut a bottom round to a 1/4" with the grain. After slicing it weighed 2 pounds. Got the jerky drying going in the wsm.start at 130 for a hour and raise temp 10 degrees every hour till 170. Gonna use cherry for smoke. Thanks everyone for the great information on this forum!