Just smoked up around 20 lbs of 1/4 inch thick strips of trimmings and shanks. Pounded it all up good and flat. Went to Barbecues Galore and picked out a jar of OLD MULE and 2 bags of HICORY wood chips. Dumped everything in a bucket and let it marinate overnight in the refrigerator. Smoked everything in the BIG CHEIF for about 8 hours. My neighbor is threatening to murder me in my sleep unless I give him more of my jerky.