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I've purchased a grinder for processing venison ... and now I'm wondering where to get beef trimmings and pork fat. I live in a medium sized city (Baton Rouge, La) and there aren't any traditional butcher shops anymore. Any suggestions on where to look?

I need some guidance: my new dehydrator has a max temperature of 158* - is this hot enough to safely make jerky? If not, should I heat the meat in the oven before moving to the dehydrator? Any tips will be appreciated. Brian

I just ordered an Inkbird IBT-4 thermometer. If I want to use it to measure temps at the grill surface do I need the shorter blunt-tipped ambient probe or can I also use one of the meat probes (finer pointed tip)?

I just purchased a Pit Boss 700s and am planning my first cook with it this weekend. I do have a question: do other users cover the grease shield/diffuser with foil? I know that would prevent me from using the 'slider' for direct heat but it seems like it would make cleanup much easier...