Spicy-Meat, yes I do put my A-Maze-N-Smoker under the heating element with the chip box removed and making sure it does not come in contact with the heating element. I do this to keep the drippings from snuffing the sawdust out. I smoke jerky between 160 and 180 depending on my mood. The more you dump moisture the better. I have left the door ajar to dump moisture if I know I can’t be there to open the door. So far this has worked for me
Soleman is right if the inside temp is much above 160 you will cook your jerky rather than dry it. I also prefer Hi Mtn cures over wet brine for jerky
Soleman, if you’re talking about the Cookshack video I’m thinking about they are using a cold smoke baffle and a bowl of ice cubes. It does work, I’ve done it. However, as they do caution you, you are isolating the heating element from the temp sensor so you must be there to cycle the power off and on for the duration of the smoke or you will overheat your heating element and cause premature failure.