So I ruined my jerky tonight. And I had a LOT of jerky I was making. I had 5 racks in my 18.5" WSM and I had to do two cooks.
The first one I used WAY too much wood, and that was the big batch with the USDA prime stuff (i tried to splurge at the butcher).
WAYYYY too much smoke, most of the pieces taste burned.
2nd batch I went easy on the wood, so far MUCH better.
Lesson learned... a little smoke goes a long way