Definitely. ANY smoker can do it. W/ a very sharp knife, cut the strips of beef, pork, foul or fish to your liking. You may want to experiment a little, so don't slice paper thin. With a smoker gill you don't want heat as much as smoke. On average your heat will usually run at 300 degrees or above. You'll want to run as far below that as you can while still producing smoke. Water evaporates at 100 degrees by this same measure. You want evaporation w/o cooking it. A spray bottle of water will help you control the upper limit, and monitoring the amount of smoke coming from your smoker vent will alert you to the need for some air. A standard meat thermometer (Some smokers have a gauge) will help keep everything in the desired range. You'll be able to see when it has finished.