Just received my Smokin it #1. I was disappointed to find out that I need to purchase a fan to make good jerky. I guess that's the trade off for getting such an air tight unit that keeps moisture in the meat. I do have a convection oven in my kitchen. Does anyone have experience using their convection oven to finish the jerky after it been smoked in the smoker? The lowest setting on my convection oven is 170 degrees. I was planning on cracking the oven door open to keep the interior cooler while drying the meat. Any advice for this newbie would be greatly appreciated.