I wish I could use this natural hardwood charcoal to make authentic beef jerky somehow.
Let me know if you come across anything interesting. I've begun researching different smoking options for fish and beef/venison. I've already decided that, for the meat, I'll run ground through a jerky gun just because the texture is so much more tender.
I've sampled several recipes people have made like that, only they used a food dehydrator to make it. It's good, but I really want to try real
smoking. Same for the fish.