well here is a pic of the smoker loaded up ... stuffed 150 ft of 19mm collagen casings, and 6 mini salami style for pizza. in all it was 30 pounds. we used burger that was already 10% pork fat and added another couple pounds. my buddy has the pics on his phone but who knows when i will get them !!!!! sticks are just hanging and drying, its quite cold out there in the shop so i will start the smoke early in the am. 1 QUESTION : how the hell do ya get a meat probe in them without exploding the skinny little DEW WORMS anyways? tried 1 and then decided to wait until they are going for a few hours tomorrow and stab them then . have the probe from the PID and the Maverick, i like to use both. one at each level.. more to come tomorrow.... can see the chubbies in the back ..