I make jerky pretty often in my PG1000, however it is a fall/winter sport for me. I find it nearly impossible to keep the temperature low enough during the summer with my grill sitting on the south side of the house. I used to do a wet brine, but the last couple of years I have been using Hi-Mountain dry seasoning and cure and like the ease and results just as well, if not better. The last few batches I added sriracha to the bag and the flavor was excellent. I use a set of 4 Weston jerky racks and typically do a batch of about 5lbs at a time.