Here is a thread that I started for a batch of extruded jerky that I did a while back. The principle would be the same for whole muscle jerky.
http://smokinitforums.com/index.php?topic=2746.0First let it be known that my #3 tends to run a little cold verses some others. I have been meaning to try the control knob adjustment trick to dial it in better, but just haven't gotten around to it yet. So, you may have to play with your temps a bit to get the right setting for your smoker.
But, as you can read in my post, I did get smoke at 100, but it died off after an hour. I bumped it up to 125 and had to later bump it up to 150. I think my control knob is off by between 10-15 degrees. So, if my smoker controls were correct, I would not have had to have my temp higher than 135-140 to get good quality smoke.
The #1s like you have tend to run a bit more true to temp, so my recommendation would be to start it at 125 and see if you can get sustained smoke. If not, you may have to bump it up a bit. I would be trying hard to keep it under 150 at the highest, but preferably in the 100-125 range as long as you can get good smoke for 2-3 hours.
I would also recommend that you ditch the A-MAZE-N smoker for pretty much everything that you smoke in your SI except for true cold smoking. They are just too much trouble to keep lit for traditional smokes because of the tight air-flow in the Smokin-It smokers. Don't get me wrong about my thoughts on the A-MAZE-N smokers. I definitely think that they have a place. I have both the AMNPS (5X8 Pellet tray) and an 18" AMNTS (Tube Smoker) and have used them with some success on cheese and cold-smoking bacon. My experience with them has led me to believe that they are best used for cold smoking when using with an SI. This is my opinion based on several tests that I did. See the following thread:
http://smokinitforums.com/index.php?topic=2639.0You could use a chip screen if you have one with some of your pellets or put some pellets in some foil and use them. I prefer to use wood chips as they tend to start smoking at lower temps than the chunks. I think either the pellets or the chips would work better than chunks.
After you have applied good smoke for 2-3 hours, you should have enough smoke applied and can put the jerky dryer on and go forward. If you do not have a jerky dryer or an acceptable substitute, you are probably going to continue to be disappointed. There is just too much moisture retained when smoking jerky or sausages that you need to be able to expel or you will just end up steaming your meat.
Depending on the type of dehydrator you have, you may be able to place that on top of the blow hole and accomplish the same thing as a jerky dryer. My dehydrator has a fan in the lid which I think would work. But, my folks have an older model that has the fan in the base that I don't see how it could be used.
I noticed in your original post was that you were skewering and hanging your jerky. This may be OK in a #4 that has a lot of vertical space. But, in a #1 or even in my #3 for that matter, I would strongly suggest that you lay them out on the racks. Hanging the jerky just causes too uneven of heat application. If your pieces are too thin and fall through the racks, you may have to get some Bradley racks or even better some Smokin-It Seafood racks.
Here are some links to what I am talking about:
http://www.amazon.com/Bradley-Set-4-Jerky-Racks/dp/B000FJZ1C8http://www.smokin-it.com/Seafood_grill_rack_p/searack.htmI periodically rotate my trays from top to bottom and front to back to ensure even drying.
Also, I would not bother preheating your smoker. There really isn't a need for this.
My post got kind of wordy, so I apologize. But, hopefully this will help some. Others may agree or disagree with me on some of my points and that is OK. But, I have smoked a lot of jerky on several different types of smokers (see my signature) and have a pretty good idea on how to do this.
Let me know if you have any questions.
Good luck on your next batch.