Hey all! I just posted a little bit about me in the "new members" area, so wanted to post my first question! I'm making jerky and have the beef all cut and curing in the fridge. I've got that all set to go, but haven't the slightest idea how to cook it in my new smoker! I have a Camp Chef 18" Smoke Vault that I will be using Can anyone give me a basic guide on what I have to do to smoke the jerky tomorrow, or point me to a thread that discusses how to smoke jerky? Thanks for your help! Julie PS, I plan on "seasoning" the smoker in the morning, so that it will be ready later in the day for my jerky.