Ok I did my first jerky today and it turned out the best i have had in a long time. Used a roast sliced 1/4 using high mountain cajun. Put preheated at 225 and smoked 4:45 with the door opened an inch i put the bottom latch of my 50 between the door and it propped it open just at an inch. I left it this way the whole time and the internal temp stayed at 190 and went up to 205 near the end used about 5 oz of hickory.
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The Smokette used properly (door closed) provides little air flow thus the smoke remains in the chamber/box much longer.