You might want to open your chimney all the way and prop the door open 1 to 3 inches, this should lower the temperature significantly. This how I get my smoker down to 125 to start the drying cycle for jerky.

I am in the process of making summer sausage. Will dry/smoke flavor in the smoker. I ground my 30 lbs. of Beef/Pork mix with a 10mm (3/8) plate last Thursday morning. Added the required amount of cure, 1.2 oz. I am mixing the meat twice a day to ensure that all meat is coming in contact with the cure. Keeping meat at 34 degrees in fridge. After 8 days, this Friday, I will add spices, mix meat and grind for second time with 6mm (1/4 inch) plate. Finally, here is my question: Since the meat should be thoroughly cured, do I have to smoke it to a temp of 152 or higher? I prefer not to smoke that high, I like the texture of summer sausage better if smoked to lower temp. I do not want my fat to render/melt. Am using 12" x 2.4" Walton’s pre-struck casings.

I have used CFB in various sausages, it is a great product, especially in lean sausages. Usually use 8 oz of water per 5 lbs of meat. While I am typing this, I am smoking 30 lbs of summer sausage. I am going for a semi-dry endproduct, firm to a good thumb push and easy to slice thin. I am not using any water and no fillers since adding water would be counter productive to achieving my desired final product.

PapaSop said in Grinders:

Just about to fire up my new #22 Butcher series when I read by the switch not to run in reverse more than five seconds at a time. That’s fine when grinding but what about when using the #44 mixer? I know your videos say to run in reverse for one minute intervals during mixing process. Thanks.