I'll post this in the Recipes forum as well; I just figured more people would see it on this forum . . .

Would appreciate any recipes you have for beef jerky (or turkey or anything else, although I have no wild game on hand).

My wife gave me a Big Chief smoker and I've been experimenting around, with varied success.

I'd especially like to hear about any recipes that tend toward a sweet, smoky flavor.

What do you think about thickness? so far I've had the most luck with thicker cuts--they don't seem to dry out as much, but are still . . . jerky.

I'm still in the learning curve on the time it takes to finish a batch without turning it into shoe leather. So far I've discovered about 4 hours and two pans of wood chips seems about right.

Any suggestions will be greatly appreciated.