Great question, usually I use an dehydrator. This is my first attempt at using the WSM to make jerky and I didn't think about adding or not adding ls. I am using one small chunk of apple wood. I will keep that in mind and adjust accordingly. And thanks for the question.
I'm one and half hours into the smoke. I preheated the grill to 180 as I skered the meat onto tooth picks. After loading the rack I turned the DigiQ down to 165. My thought is to quickly raise the temp of the meat to 180, to kill any possible bacteria. And them a slow cool, if you will,to 165 to finish out. The vent on top is set at a quarter open and on the DigiQ to half. I'm currently at a pit temp of 167.
I have not peeked under the lid but things are smelling good. Funny thing just occurred to me, as I sit here listening to the grill snapping and crackling. I think I listen to my WSM better than I do my wife.