Technically and traditionally, beef jerky isn't smoked, but allowed to air-dry slowly. However, the drying process was often given a boost by hanging the strips of meat over a smoldering fire. So, when adapting the process for jerky to a stove top smoker, start with a small amount of wood and low heat and finish with a lengthy drying process that takes place in the oven, not around the campfire. Use oak, mesquite, hickory, or cherry wood chips. From the "Smokin" cookbook.