No, I don't believe in smoking jerky that hot. That makes cooked jerky not dried. I keep my temp at 100. With the door open, crank the heat until you see your chips start to smoke then close the door and cut the temp to 100.
Best results are with the Jerky Fan, I run mine for the entire smoke.
If you do not have a jerky fan do a couple hours of smoke at 100. After two hours remove the jerky and air dry over a couple days or finsh in a low oven with the door propped oped a bit.