Thanks for all the jerky tips. I decided to not overthink it (which I do for most things, but not smoking) and keep it simple. I cut 5 lbs of london broil in strips and used high mountain hickory cure. 72 hours to cure. I then put 3 oz of hickory wood, and 3 ounces of mesquite...everyone suggested a lot of smoke. I Put the jerky on rods and put into smoker cold..did not preheat as I know meat absorbs most smoke when cold. Put AQ to 275 for first 1/2 hour to get tons of smoke out..then backed off to 200. Opened at 1/2 hour and have been opening every 1/2 hour. 1.5 hours in and I broke off a little piece that looked more cooked. Very dry, no problem with over moisture! I don't think I have to open door more. It has tons of smoke flavor...maybe too much for some. I will know for sure in another couple hours, but this seems encouraging!