I recently got a dehydrator, and I have been a smoker guy for a long time too, so you can see where this is going... how can I combine the great flavor of smoked meat with the fire and forget convenience of a dehydrator? In my smoker (a BGE technically) I can maintain a temperature of about 200F at the lowest, and I bet that is too high for jerky. However, I can also rig a cold smoke box, where the temperature would be about 65-70F depending on the weather. What I can't do is smoke at the perfect dehydrating temperature of 160F, sadly. It seems like the process would be-- - Soak the meat in salt/sugar/spice marinade - Cold smoke for an hour or three - Move meat into the dehydrator What about reverse-smoking, where you dehydrate and then move the stabilized meat into the cold smoke bath? I do have Cure #1 and #2 powders though I would prefer to avoid using them if it is safe to do so. Thanks in advance for any tips or links!