Deer Jerky help!!!!!

OK this is my first time making deer jerky....or any jerky for that matter. Im just wondering how long to smoke it for. my pieces are 1/4 inch thick, I used jerky cure and seasoning made by hi mountain seasonings. I mixed the seasoning and cure as it says on the packet, sprinkled on both sides then rubbed it in and now its sitting in the fridge for 24 hours. what im wondering is anyone know roughly what temp to smoke it on and how long? also what kind of wood chips everyone use for deer jerky? i got apple-wood, mesquite, and jack Daniels whiskey barrel chips. not sure which one to use. or I can get something different. It makes me a little nervous using deer for my first jerky since I only got a couple more packages left from last deer season. good excuse to go shoot another. (in season of course).    Any help would be great, ill take any little advice I can get. 

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