For jerky, try to keep the temperature low. Many will argue, but I've found the ideal temps to be 105-115. You will need to use a curing agent, like Prague Powder #1 or InstaCure, when smoking at low temps like that. Smokers are the perfect environment for growing botulism. i.e. Right temps, moist, low oxygen levels, etc. I would highly recommend buying this book: Great Sausage Recipes and Meat Curing: Rytek Kutas. I have nearly worn mine out. To me, it is the meat smoking and curing bible.