Jerky

Use some sort of indirect set-up, direct cooking would be harder to control. Go a low as you can go, for as long as it takes to get the doneness you want. Jerky is a combination of cooking and drying, so depending on the thickness of your pieces... the time will be a big variable. I actually sample a piece or two from each batch during the smoking.

I like the thicker jerky (above) compared to the thin slices (below), but try some of each to see what you like. Also if you slice your meat with the grain it will be more traditional (chewy), and if you slice against the grain, it will be more tender. Be sure and chill your meat in the freezer until it's just icy before slicing.

I use a cure on mine, but still plan on storing in the fridge, as my cure is not a preservation cure (like some of the store-bought jerky) and I don't like mine as dried as many of the store-bought products.