Pretty easy to make your own. Mine uses a propane burner. it does a great job. I insert a thermometer in the side and adjust the flame accordingly.
For jerky just make sure the unit you choose can control low temperatures while still producing smoke. Also make sure with whatever you smoke that you can control your temps. Temp control is critical.
well, jerky is a low temperature affair, you are curing the meat and drying it. you really want to stay below 120, although alot will say 150, at that point you are cooking the meat (125 degrees is medium rare) thats not the goal here, the goal is to dry it. i was smoking/cooking chickens at just shy of 200 degrees, giving the smoke time to do its thing,, and slowly raising the temp of the chicken to the desired 160 degree internal temp. play around, have fun, and u will get some cool results its a learning process
