A prewarmed 160 degree smoker should work. However that low of a temp makes it hard to get smoke from chunks of wood which is why I suggested the A-Maze-N-Smoker. Another way to obtain smoke would be to use wood chips or sawdust.
I have also made tons of jerky in a dehydrator using a marinade with good results. I may be wrong, but I believe the salt in most marinades will be enough cure for most meats. Adding smoke also acts as a cure which is how the old timers did it, salt and smoke (I think).