Thought I'd post back my spicy Jerky now that I am happy with it:

5 lbs Inside Round Marinating Steak (1 1/2" thick) cut into 3/4" strips, turned on the wide side and halved along the length, cut to desired length (portion) you should end up with 3/4" square lengths.

Season meat with Van G Spice, put in sealed bag for 2 - 4 hrs and refrigerate.

Marinade:
2/3 c Soya Sauce
1/2 c Worcestershire
1/4 c Brown Sugar
1/4 c Terriyaki Sauce
3 Chipotle's Diced with seed and Adobe sauce
1 Scotch Bonnet Diced with seed
2 tbls Chili Flakes

Bring all ingredients to boil and gently simmer for 20 minutes to bring out the heat of the peppers. Cool to room temp.

Add to seasoned meat and coat all meat well. Refrigerate for 1 - 2 days making sure to re-mix bag so meat is equally coated.

Place strips on racks, sprinkle with chilli flakes and smoke at 150 - 170 until done with 3 Hickory chunks (no water pan).

can someone elaborate on the hanging process? I see mention of stringing, toothpicks, skewers etc. Im interested in trying some jerky, but am not quite grasping the meat configuration you guys are using. anyone have pics?

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noob says thanks!

Get yourself some wooden (or bamboo) shrimp skewers at the supermarket. After soaking in warm water for a few hours, take a skewer and pierce several strips of jerkey about 1 inch from the end of each . To match the spacing on your own grill, slide each piece down the stick about 1/2 inch apart. Then place the skewer with the strips hanging from it horizontally onto the grill. Most of each strip will hag below the grill itself. It's a space saver although a bit time consuming to arrange the strips.

Review the post on page 1 of this here thread made by Kevin Taylor. He offers some good advice. Me, I take about 3 to 4 pounds of jerked meat and simply lay each piece onto the grill just prior to smoking. To blazes with skewers and toothpicks!

ahh got it! i didnt realize the meat was actually hanging through the grill...

thanks!