I tried lower temps like 100-115 with a pretty full smoker and found that even with wood chips, I had a hard time keeping the smoke going for very long at that temp.
IMO 150-160 is the range where the meat starts to cook and should never go above. So, I usually smoke at 140-145. With an Auber you could maybe get away with 150, but I would still stay in the 140-145 range.
Maybe it is because I smoke such large batches, but it would take multiple days for my jerky to get done at 115. Maybe for smaller batches (less meat mass) you can get by with 115, but I find it just too slow considering I have not had any problems with the higher temp that I use.
Brian, based on my memory of your previous posts, I seem to remember that your smoker tends to run a little bit hotter than your dial. Mine actually runs a bit lower than my dial. So, I'm wondering if your actual smoking temps are closer to what Tony and I are suggesting? Or are you measuring 115 with a thermometer?
Since the meat is cured, I'm not sure that there would be any problems with food safety.
It would be a good test to try it at both temps with exactly the same process and meat to see if there is any discernible difference.