looks great Chris N Dee… just got done stuffing 25 lbs. of each pizza brats and garlic parm brats made with 70 / 30 venison pork . Along with 25 lbs. toms summer sausage i added two pounds of high temp. cheddar cheese . I wish i would have thought to add some dried or canned jalapenos i have both home grown on hand . summer sausage made with chuck ground beef with pork butt. . have a friend that won’t eat the venison style… i did make 100 pounds of four different flavors with venison a few weeks ago . turned out great Waltons spices work great very impressed !

thanks yes i take notes evrytime… i wraped the bottom two rack over element with foil … when they reach the four hour mark and bump temp to 175 i am gonna rotate and yes fast so it wont slow down cook… hate opening it lol