I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought at Bass pro, using mix of hickory and cracked pepper. Rubbed down and then into fridge overnight. Into my Smokin-it #2 they went. I put 2.8 oz of mesquite chunks and set the smoker at 250 initially to get smoke going, then dropped it to 225. I left it in there for 2 hours then pulled it out. As I suspected, it wasn't dry enough, so I went with my plan to put it in the dehydrator . I set the dehydrator at 160, the max temp. I checked it every hour or so and after 2.5 hours, pulled it out. The smoke added a depth of flavor I've never had in jerky. This is the only way I'll do it from now on. I prefer along the grain, but my 1/4 slices were a bit thick, so next time I may semi-freeze it to allow using my electric slicer for thinner, may be 1/8 or so. Still tastes awesome.