Jerky in a pg1000/500

Just a WAG since I've never used a pellet grill, but why not do initial smoking at whatever low temp your grill can support, and then finish in the oven on a rack where you can check appropriate dryness?

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.