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Thanks for the TQ intel. I'm at 6100ft elevation, where the high plains meet the foothills, and don't yet have any accessory/AMN smoking hardware for my 30" MES.
Looks delicious. I like eye of round for jerky. Lean and with a good grain, so it doesn't fall all apart in my backpack. Haven't yet made it in my (new) smoker.
Along w/ smoker I bought a bunch of wood chips. A bit of a mistake. You know any way to convert those chips to "dust" or functionally...
Got a Masterbuilt 30-inch electric for Xmas and trying it for the 2nd time today. Couple weeks ago was pacan-smoked chicken thighs, bon-in and skin-on. Today apple-smoked sockeye salmon. Looking forward to learning and sharing.
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