My dad has one! We’re in Colorado as well

Fat_Bob he has the YS640.
It’s great, he can do 6 racks of ribs at a time. I think he has a little air flow issue so some spots are hotter than others, I’m fuzzy on the details but nothing a little rotation of meat doesn’t fix if it’s full. He has a fireboard thermometer so he can monitor inside easy. He’s happy with it. The freight could kill ya so he ended up with a floor model from the dealer in GJ when that guys stopped carrying them. Definitely make the trip to the Springs.

The hubby and I made some summer sausage tonight and I got in a hurry, misread the recipe/recalled from memory of my initial read, and misunderstood when the 12 hr rest needs to happen for the cure.
Are we ok to consume quickly? Like within the next week or so.
We added the appropriate cure but no ECA or accelerator intentionally. Sausage is 75/25 elk pork fat and went straight onto the smoker taking it to 165 deg in about 3.5-4 hrs time. Chubs went into an ice bath to drop internal temp then refrigerated.
Thank you for the advice.

The hubby and I made some summer sausage tonight and I got in a hurry, misread the recipe/recalled from memory of my initial read, and misunderstood when the 12 hr rest needs to happen for the cure.
Are we ok to consume quickly? Like within the next week or so.
We added the appropriate cure but no ECA or accelerator intentionally. Sausage is 75/25 elk pork fat and went straight onto the smoker taking it to 165 deg in about 4 hrs time. Chubs went into an ice bath to drop internal temp then refrigerated.
Thank you for the advice.