Older 2012 model 260

In our big smoker we start at 189 then increase by 10 degrees every hour or so and they take about 4 to 6 hours. With this, in less than 1 hour the internal temp is 160 but they haven't dried enough.

Might try chunks instead of chips and sawdust. And don't soak, you're just going to delay the smoke by making the extra moisture evaporate.

Update... It seems when initially turning on the smoker, the temperature spikes 50 degrees higher than the set temp for about 30 minutes. So at least knowing this helps somewhat. Does anyone do jerky or pepperoni in one of these, and if so, will they share their process?

Not really familiar with the 260, but the web page says "Food cooks at a low temperature with no drying drafts of air moving through the smoker." Might be the problem. I know with residential units like my 066 doing sausage requires opening the door to reduce moisture during the smoke, and I don't think I'd ever try jerky.

If you google youtube 'cookshack jerky videos' and open the one from Bill Vice you will see how jerky is made.

Thanks for the tip. I haven't tried jerky, but I figured it would involve opening the door often. I didn't expect cooking with the door open for so long, but it makes sense.

(Edit) BTW, I'm glad to see that you are still around!