@vjbutler Hi vjbutler. I’m making ten pound batches in a vertical smoker. I try to stay with the guide from the Waltons videos for time and temps u til the end and then I have to bump up to around 185 to get my final up. To 160-165. I use a cabelas manual mixer for right around 10 minutes. The sticks came out soft, but not mushy. Some of the casings aren’t stuck to the meat real well. This is the first batch I’ve used a cabelas casing also. I ran out of my usual ones and had to improvise and they are closer to me. I’m not real happy with these so it may be my last time with them too. I peeled the casing off of one of the sticks that wasn’t stuck very well and there was a grease like on the meat. I was thinking that might be from not getting hot enough? Definitely a few things I’m going to change the next batch. First may be to make sure of my thermometer. Thanks for any thoughts and ideas.