Beef Jerky on the Egg

I don`t know how to post pictures,but please believe me it happened.

Started off slicing about 6 pounds of flank steak with the grain into about 1/8 inch slices maybe a little less. I let them marinate in 1 1/2 cups each of soy sauce and worcestershire sauce. 1 T. each of granulated garlic powder and granulated onion powder and 1 t. coarse grind pepper all mixed together for about 12 hours in the fridge.

I kept my dome temp at 100 degrees by cutting the bottom off of a new paint can and putting used lump mixed with new maple wood chips (that was a mistake I meant to use hickory) lit it with a paper towel and oil. I put my platesetter in legs down with four little balls made from aluminum foil on it then a grid with strips of steak on it. repeated with the aluminum balls and grids two more times. 8 hours later I removed the beef, let it cool on a rack and now I have 5 1/2 pounds of awesome beef jerky. Thanks for reading.