Well, I don't have a dehydrator, nor do I know anyone with one, so the oven is it! I managed to find a clear and safe method for doing potatoes etc:
A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time!
Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature every half hour or so.
Lay out your vegetables on stainless steel screen mesh or wooden frames covered in cheescloth. Do NOT use cookie sheets as the air must circulate around the food. Having the food sit next to metal sheets may also transfer a metalic taste. Using other types of metal materials may react with the food so please don't.
Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another.
Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout.
Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving.
Depending on the vegetable you are drying it will take between 4 and 12 hours to dry. Once they're done, the vegetable pieces will be hard and should shatter if hit with an instrument.
Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using.
That should about cover it! Still gonna try the smoker, though!