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Original poster
Nov 5, 2016
I am from SE Iowa and have been smoking with a smaller electric smoker for about three years. Some meal type stuff like turkey and pork but mainly sticks, jerky, bacon, ring bologna, and summer sausage all made with venison base.

looking to build a larger electric smoker to up the size of my batches and hope to get some input and help from all the knowledgeable members on here. I will try to start a new post with details i'm thinking about for the smoker and hope to get some good feedback.  

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