Ummm.... I cannot believe that you didn't get a response....
I'll give you the recipe I use with my electric. I have the option if using smoke or not. I use liquid moke instead of burning wood.
This is about the correct recipe since I don't measure anything.
Per pound of sliced (not ground) meat:
1/2 cup teriyake sauce
1/2 cup soy sauce
1/2 teaspoon of black pepper
1 teaspoon of garlic powder
A couple of good dashes of a good hot sauce, whichever your favorite is
1/4 cup of brown sugar
1 tablespoon of liquid smoke
Mix ingredients well in a sauce pan on low heat to melt the sugar.
Let it cool in the fridge for a bit.
Marinade the meat in the cooled mixture for a good 24-48 hours in the fridge. Keep turning/stirring it to keep it mixed.
Put it in the smoker on low until the jerkey is dried but not 'crisp'....
You can also add a variety of things like A1 steak sauce, BQ sauce, etc.... Experiment.... You can also use a dehydrator or oven since you are using liquid smoke in the marinade.
The only 'trick' is to be sure your meat is sliced thin and don't over-cook or over-dry it.
This also works great with a good cut of beef like a round roast or sirloin.
Proud member of the F.B.S.A.
Official turkey baster and member of the FBSA R-100 eating team....