Only change I'd make would be to either rinse the marinade off to make it less salty, or cut back on the salt used in the recipe. Still, as is it's very good.
I really think the FE cooks things faster and more efficiently than some of the other CS units the guys use. Everything I've cooked finishes well in advance of the times noted on the CS Owners board.
Here's the recipe I used (I will either use low sodium soy, or cut back a little on the salt or rinse the brine and pat dry before smoking next time):
4 lbs buffalo round steak (beef would be fine)sliced 1/4 inch thick with the grain;
Marinate the meat over night in:
1/3 C sugar
1/4 C Kosher salt
2 C soy sauce
1 C water
1 C Dry Sherry or other wine of choice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground pepper
1/2 tsp Tabasco
Drain marinade. Don't rinse the meat. Set meat strips on racks, sprinkle to taste with freshly ground pepper and let sit for 30-45 minutes until they begin to form a "pellicle"---that nice dry, hazy look.
Put into a cold smoker.
1 hour on "smoke" setting (about 130 degrees)
2 hours on 180 degrees
1/2 hour back on smoke.
Remove from the smoker and put all into a plastic storage container and allow to cool. This will allow all the pieces to average themselves out in moisture content. Refrigerate or freeze.