Jake, I'm of the opinion that the dehydrator should only be used, in combination with the smoker, on cured jerky. I suppose you can dehydrate fully-cooked meat, but not sure what the results will be like. For jerky, I smoke at 140, and add the dryer, so the meat dries vs. cook. Cured meat is the only safe way to do this (that whole botulism thing, and all). This is a great way to finish jerky, if you don't have the jerky fan for the smoker!
