SM360 for Jerky business?

After reading your post, I guess I addressed some of the topics you didn't want to hear, but I'll leave it and apologize. If you live that far south, I'd imagine pellets are a little har to come by. For what it is worth, my AQ 66 was Very consistant in temps.

If I had a choice, I'd get two or three FEC 100s for jerky. Better yet, when they come out, the FEC 120s with the convection. The FECs are dryer inside then the electric smokers. Keep in mind that I'm only Speaking from the Amerique 66 perspective, as I used to own one. I made jerky on it. If I used an ounce of wood, it was over smoked for me. No wood was better, but it sure took a long time. Please don’t think I’m critical, I’ve seen others turn out some pretty good looking jerky on the electrics, but I never could.
On the FEC, I can do Five to Seven pounds of Raw product start to finish in four to five hours and it is perfect every time. Nothing like that real wood fire blowing the nitrates thru your meat. Just my opinion. I could imagine how much I could make on a 750 and how much faster it would go.

I think if I ever start a jerky business, it'll be with the FEC 120s and just buildup to my need one by one, purchase multiple racks and keep it rolling day and night. I'm 'unloading' 6-10 pounds of finished jerky a week as fast as I can turn it out. Never had much of a demand for my Electric smoker jerky, but the FEC Jerky is incredible. There are some pics at this link that Smokin helped me upload. http://forum.cookshack.com/eve...1013824/m/3042965707

^^^ What he says. I make a lot of jerky in my Cookshack, and it turns out very good. But C. B.'s just looks better than what I'm turning out.

Thanks for the thoughtful response, CB. Unfortunately in my case, the FEC100 is far too small. I would have to consider the FEC500 in order to produce similar volume to the SM360, but the 500 is out of my price range. Getting pellets down here is also an issue. Among the CS smokers, the 360 is the most attractive option in terms of volume and price, but you have somewhat confirmed my fears as to whether or not it will produce the quality of jerky I'm hoping for. I may have to consider other non CS options