@RatguyGary pitboss pro series has a water pan in the bottom…$400 at lowes. bought this last summer. excellent results with pork ribs, butt and beef briscuit. most recent endeavor, summer sausage, 3, 10 lbs batches have thoroughly impressed my veteran smoker friends…follow waltons instruction to a T and cant go wrong! about 7 hrs, 1 hr at 120, 1 hr at 140, 2 hrs at 155, then 165 or 170 until IT of 160ish, + or- 3 degrees. these are 16 oz. 1.5 " casings…PERFECT EVERYTIME!

I’ve always included the fat as part of the total weight for adding seasonings. I like things spicy and will usually add a bit more seasoning than called for as well. I would say if you like a good amount of seasoning, your better off including your fat in the “25lb”.

@rutnbuck i always do 50% venison-50% 80/20 pork trim. Turns out nicely and extends my meat blocks. If i dont have 80/20 i will use 25% straight pork fat.

@RatguyGary You should have no issue with this as long as you add the Encapsulated Citric Acid during the last minute of mixing. The cotton seed oil coating on the citric acid will easily stand up to being in cold meat for a few hours, so you are good to go!