I'm happy with my cased Beef sticks but decided to try uncased Beef Sticks. Less work. Today I cooked 5 lbs. of ground beef with no casings. Ground Beef from Sam's Club, LEM Original Backwoods seasoning, and 3 TBS. minced Jalapenos. LEM Jerky Cannon and B&B Championship Blend pellets. I'll adjust to the lack of a snap when I bite in but the raw beef seemed to pick up more smoke than with the casings. It only took 3 hrs. and 20 minutes for the sticks but smokeboost spent most of the time at 220 or above. I'm not happy with smokeboost and the controller did NOT display pit temp in smokeboost BUT it's all about the cook and the cook was another success. I also did a box of Cheez Its for the first time. They're OK but, for me, it's very hard to improve the taste of Cheez Its. I won't do that again. I didn't crop the first picture to show how my EX6 is set up for low and slow or hot and fast. The top grate is 14" deep, my low and slow grate, and a little tribute to those makeshift BBQs that Dad threw together with available junk. The right 2/3 of the lower grate is the Weber Spirit 300 stainless GBS grates that went on sale this last winter. That's my sear zone. If you think I'm a tad anal then you're right. It's all about how it cooks and not how it looks.