I was reading an older book that mentions setting the cure color and raising the temp by certain amounts for various lengths of time. But it seems that the practice changed by 1934 when a slow cure method was introduced into common practiced. I haven't read anything more recent as of yet. Here is a short excerpt:
Tobacco heated over 100 degrees F. for any period of time never shows life.
In the slow curing method, temperatures of from 80 to 95 degrees up in the barn are maintained until the tobacco is cured. The natural oils are preserved and the tobacco still shows the life and stretch. If the right color is not obtained at the first coloring, it may be changed by ordering and smoking; whereas, if heated too hot these first colors are "set."
You can read more from the short book titled Curing Fired Tobacco by M.F. Williams 1934
Depending on the temperature and humidity the curing process can take from several days to over a week. I think you are right Aquadoc and Anthonyrosenthal74 the meat smoker would get too hot. It would also be too small to justify investing in that much smoking material. I think it would probably be best to devote a small shed to the process.
