If you don't use a smoker to make jerky you're a fool! I have tried dehydrating before and it's nothing like jerky made in either a charcoal or gas smoker. Charcoal is more time intensive and harder to keep the jerky consistent. I have a smoke vault I use every year and make anywhere from 12 to 25 lbs of jerky. I use either hickory or fruit wood for flavor enhancement. Give it a shot and you won't be disappointed.

I use this one too. It works great, but BE VERY CAREFUL I had one that overheated, caught fire and burned. Luckily, I was working in my garage when it happened. I do have a couple of these and this was the only time I had a problem. I vacuum seal the jerky and send it to my son who is stationed on an aircraft carrier in the gulf. Haven't heard of anyone getting sick...yet.