so i've smoked tons of butts and briskets on the WSM and know how to get the heat and maintain it, but not i'm going to try my first jerky and i want to make sure i get it right. i've got a marinade (with tender quick) picked out and i'll be using 4lbs of thin sliced Eye of Round. from what i've ready i want a temperature range of 120-140...what is the best way to accomplish this in the WSM? when doing long slow cooks i do the minion method...should i do something similar but with less charcoal and only a small amount of lit coal? should i close the vents all the way except for the top one? any ideas of how long this process will take? any advice will be great!