So I'm new to cooking with a smoker. I have a Landmann Electric Smoker that I'm going to use today for the first time to make some venison jerky. I was wondering could anyone give me some pointers on how to go about it correctly. Like what's the best way to get the thin blue smoke? How long should I have the smoke going in the smoker? And what's the best temp to keep the smoker at? I'm using hickory chips and I'm using my same mainade with the jerky minus liquid smoke. I've used a dehydrator in the past but looking forward to using my smoker. Thanks!