My favorite base for the marinade is Louisiana Supreme Teriyaki sauce, but it's getting hard to find.
Add in hot or BBQ sauce to suit. I like some chopped Habanero, crushed red pepper, and minced garlic in mine. The jerky won't come out nearly as hot as the marinade, so if you like it spicy, don't hold back. I also add a good amount of Worcestershire and a dash of soy.
I also have a vacuum tumbler that really makes a difference in the flavor.
I will smoke for a few hours, and if it's still a little too moist, I finish it in a dehydrator.