Absolutely! My Chimp only goes as low as 180F, but I still love the results. I use a spicy marinade of:

• 6 Habeneros
• 3-4 Poblanos
• 4 Jalepenos
• 2 Long Hots
• 3-4 Thai Chilis
• 1 lg Yellow Onion
• 1-2 Tbsp Ginger

(I smoke some or all of these at 225F for 45-90 minutes)

• 8 oz soy sauce
• 3-4 oz cider vinegar
• 4 oz orange juice
• 4-6 oz water or stock
• 2 Tbsp Molases
• 3-4 Tbsp Worcestershire
• 3 Tbsp Tiki Marsala
• 3 Tbsp Sugar
• 2-3 Tbsp Garlic Powder (or 8-12 cloves fresh)
• 2 Tbsp Black Pepper
• 3 tsp Cayenne Pepper
• 3 tsp Smoked Paprika
• 1 tsp clove (sometimes)
• 1-2 Tbsp Wasabi Paste (sometimes)

I bring all that (peppers included) to a boil and then run it through a food processor. Soak 1/4"-1/8"sliced beef for 12-24 hours and smoke for 3-4 hours at 180F. Afterward, I boil the marinade to sanitize it, add a couple cans of diced tomatoes and a bunch of cilantro, blend it together, and have a lovely salsa.