I would try to keep it more like 180? and below. At 200?, the meat will start to cook and you don't really want that.
I fill the ring about 1/2 full and use only a few briqs to get it going. I try for about 160?...that gives me the kind of texture I am looking for.
The drying time is dependant on how thick the slices are. I cooked some up a week ago and the slices were about 3/8" thick. Took me 14 hrs to dry! I like to get about 1/4" or less.
The WSM is just as easy to control at these low temps as it is at higher temps. It's all in how many lit coals you add. Then simply close and open your vents to stabilize at the lower temp.
Not sure if you have seen my Jerky page so I will post it for you......
