Using a smoker to make deer jerky
I need a few tips.I never used a smoker. I have the kind with the lid and the two metal grills and two bowls, and the little door.I guess one for charcoal and one for water? It didnt come with instruction.I bought a bag of charcoal and some mesquite wood chunks.I got my venison marinating in the fridge now.So what do I do tomorrow?Should I use a jerky shooter and try to put it on those metal grates or does anybody know a better way? So what are the basics. I just put a thermometer in the lid so I can get a more accurate reading.Thanks for everything.