I have to agree, running your jerky in the smoker the entire time is the way to go. I use the stepped heat method. I have found it makes the best end product, but it takes time.
First hour run the smoker at 120, no smoke. At hour two up the temp 10 degrees and add smoke. I usually run smoke for 6-8 hours, cherry or a mix of kiawe and cherry or pecan and cherry. Every hour up the temp 10 degrees until the pit temp reaches 180. Do not go higher than 180.
As for how long, that depends on the thickness of the cut, and the texture you like your jerky. I hand slice all my meat and it's about a 1/4"-3/8" thick in average. For the texture I like I usually am around 8-12 hours sometimes a bit longer.
Currently my favorite recipe to use is this. I do add cure #1 at a ratio of 1tsp per 5 pounds.