Well I got the smoker finished and made 2 batches of summer sausage this weekend, between snow storms and downright white-out conditions, temps around 20 degrees I managed to get er done, I had some issues getting the internal temp up to 156 degrees I had to add my small backpacking stove plus a 2 burner hotplate to finish the smoking, there some of the best summer sausage I have ever tasted, I also make 60 pounds of polish sausage, with potatoes and cheese, back to plowing snow tomarrow.