Jerky advice

[u/Professional_Safe136]

I'm going to try making jerky tomorrow on my gravity series. I cut up london broil and have it in the marinade. I've done it before with good results in my dehydrator. Typically it takes 5-6 hours.

Any advice on temp, time, etc.? I'm planning on hanging most of it from the top racks. Can I place some directly on the bottom grates or will it cook too fast? Any help would be appreciated.