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Could I go to the super market and buy some ground turkey, add spices or marinade and place in a dehydrator at 140 to 150 Degrees and make jerky or am I asking for trouble??

All baking recipes in old cookbooks call for shortening. I know that lard is a shortening but can butter or cooking oil be used instead. If so, would the amounts be the same?

Can a person go to the lumber yard and obtain an untreated cedar plank and use it to grill salmon ?

I,m going to brine some King salmon chunks, (about 3 in. wide) and plan on smoking them at about 200 degrees. What should the internal temp be when they are done? I'm using a Masterbuilt 7 in 1 water smoker and will be using gas.