I spent some time in South Africa and became very fond of Biltong. basically beef jerky but you can make somany spices for it as well, i actually had elephant biltong ! (tastes like chicken ! just joking and don't send me hate mail about eating elephant there is a very good reason for their culling so i suggest you investigate it)
biltong is GREAT for days out, to the footy or whatever, i suggest you cut your biltong like a toblerone(into sections) before you go out for the day, it makes it much easier to eat/use.
this video is a good intro to it:
http://www.youtube.com/watch?v=F-BOsNA6NDU&feature=related
stage 2: http://www.youtube.com/watch?v=pUmuRj7K56A&feature=channel
All you really need is a place that insects can't get into and this oven will be secure like that.
another vid: http://www.youtube.com/watch?v=bSp5IYXOGw8 , note with this vid at the very end they have a box with vents, what i suggest is you to put mess over all your vents to ensure insect prevention. In my design you will see that by leaving the smoker element door open it will create the same air drying effect.
The recurring theme on making biltong seems to be air flow + heat but not alot of heat, i'm not sure where the heat comes from in this vid but some vids i've seen its just sunlight !
there's another vid i have seen that uses a cardboard box and a normal tungstan 60watt light glode so i'll try to find it and post it.
Whatever but its good to get the maximum amount of use of your oven.
