Camp Chef, I have the 36" Woodwind and the XXL. Both serve different purposes. They both control very well, although the Woodwind is very tight temp control (2-3 degrees either side of setpoint). The XXL is 5-6 degrees. I bought a pit boss before the XXL, had to take it back due to 30 degree temp swings either side of the setpoint creating dirty smoke.

WINGMAN01 Question, how long do you smoke the sticks and at what temp? That seems like a lot of water t
o have to cook out. For sticks I use 19mm casings and use 2 ounces of water per pound of meat.

WINGMAN01 You have a good process of smoking, just remember that the more water added the longer the smoke time. More water keeps the IT down and can squeeze out moisture and make the outside feel greasy
I would suggest lowering the water. My sticks are 10% fat and are very good being smoked 3 hrs to an IT of 152. We all have various processes, just keep working at it and record your process each time. BTW, make sure you mix carrot powder with meat only before adding water. I made this mistake and the change made a big difference.

In making snack sticks i:
Mix meat for about 2 minutes
add carrot fiber and mix for about 2 minutes
add seasonings and mix 2 minutes then,
add water at a rate of 2oz per pound of meat.
I use an electric stuffer and it does require a little lower viscosity meat mix. The times above are just approximate as I look at the mix and feel the mix before moving to next step. This works very well for me. Good luck as I am sure you will receive a lot of info.