I've made jerky multiple times in my charbroil blackbox (similar to the GOSM). I get low fat beef, usually london broil or top round, sliced in 1/8" stips and marinate and season for 24hrs, then smoke for +-4hrs @ 150-160. Been pretty satisfied w/ my results, curious to hear what else jerky-wise can be done. My basic recipe:
soak in worcestershire and soy sauce w/ teriyaki or a hot sauce (for spicy jerky) or whatever flavor you see fit.