Brett, you definitely don't want to smoke a roast first, then slice! Jerky needs to be cured (with curing salt), then low-smoked to dry it. I smoke jerky at 140 (even though some say that's even too high); 2 hours in the smoke only, then the rest of the time with the jerky fan. When it slowly dries, it finishes almost translucent. If you can't see light through it, it's cooked...not good for "great" jerky! Check out the jerky section, but remember to not smoke over 140, and be sure to use cure!