My meat is marinating right now, but before I start smoking I have a few questions first: 1. I read that in smoking other meats lots of people smoke with lump coal and then switch to wood chips/pellets only for a short period of time as to not oversmoke. Is that the same with jerky? Or is it safe to smoke with the wood chips only? 2. I only have mesquite chips at the moment, my plan is to smoke the meat for 4 hours (or until done) @ 150 with the mesquite chips in a ventilated small cardboard box smoker. Any other tips before I start?