The temperature inside a dehydrator is not very uniform, in addition, the thermostat is most likely a bi-metal type and is highly inaccurate (+- 10 degrees or more).
In any case, it is to dehydrate, so you may be making jerkies if you cook meat long enough inside.
Moving air is a very good thermal conductor, I think.
I was using a thermoworks thermometer, which according to the manufacturer is accurate within .4f. And according to that thermometer, my dehydrator was holding a temp to +/- 2f over the course of 3 hrs. So temp control doesn't seem to be an issue, although I haven't checked it in different spots within the unit to see if it's consistent across the area of whatever I'd be cooking.
What I'm not certain about are any potential health issues even if I maintain a temp above 130f since there's no plastic protecting the food.
If there aren't any issues, I'm gonna try it out on dry rub style ribs - kalbi or "traditional" american bbq - since one of the downsides of sous vide is that it always stays wet in the bag.