Depending on the wood used, some may have a hard time getting smoke at 100 degrees. I know I did on my last batch and had to increase the temp even when using wood chips instead of chunks.
I might try using my A-MAZE-N smoker the next time I make jerky just to see if I can tell the difference as that will easily provide smoke at 100 degrees.
This is another reason to go a little higher. Even at 140, my jerky still took about 8-10 hours to finish. I can't imagine how long it would have took if I only used 100.
FYI, I always use cure with my jerky.