smoking using the Bradley unit.

[montana]

First time out. Just got it as a late wedding gift. Smoked some dolly varden and made some moose/deer/beef jerky. I was wondering about the length of time with it smoking vs just de-hydrating. I think I may have over smoked if that is possible. What thickness do you cut your meat for jerky, and what temp. for how long? I used a 24 hr brine soak and smoked the first 4 hrs at 150F and the remaining 3 hrs at 60F. I used 1/4" setting on the slicer, but I think for this recipe it was too thick. The fish was filleted and smoked for 6 hrs only and is quite tasty. The meat is o.k. but not quite right. Any thoughts appreciated.
Montana