To start to answer you question, I prefer to use a cure when making jerky.
The smoker creates a low temperature warm moist atmosphere devoid of oxygen which is the perfect environment for food borne bacteria to grow and multiply. While one would not feel the effects of the illness right away, it could take uo to two weeks (or longer) for the symptoms to manifest.
Although I know a person who has made jerky several times without a cure, I'm not comfortable putting my family, my friends, or myself at risk. I won't eat his jerky for this reason.
Cutting against the grain make the jerky easier to bite and chew, and the wet marinade also imparts much more flavor than a dry cure seasoning because the liquids are exchanged in the meat cells as they try to equalize themselves with the curing brine/marinade.
I don't go that high of a temperature when I smoke. I cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.
but there are many methods to follow. I like the flavors imparted with a cold smoke.