I actually prefer to use my smoker for drying my jerky. It is big enough to put a full 5 pounds in at a time (I make sliced Jerky) and I can impart a little bit of smoke flavor. In recipes that call for liquid smoke, I actually leave the liquid smoke out and add more smoke.
You can also use an oven, however most ovens' minimum temperature setting is too high for jerky (mine bottoms out at 180). To get it low enough, you have to leave the door open a crack, which means the oven will cycle on and off a lot, potentially wasting a ton of electricity (and wearing out the oven)
I generally smoke my jerky for an hour at 165 to kill any creepy crawlies that might be on them, and then drop it down to 140 until they are done.