Part 2 This is the link ffrom part 1 http://www.smokingmeatforums.com/for...09427#poststop I figured since I was so late I would let it sit overnight and start early in the AM. I wanted to get up at 6am to preheat the smoker, have some coffee etc, oops got up at 9. Dug smoker out of garage, rigged up some sticks to hang sausages, dialed in the PID. The ambient temp was in the 20's so it took a little while to get going. I had to figure out how to mix the temps/times of both these since the snack sticks say 8-10 hours and the salami probably will take about 5-6. I figured I would compromise and checked the forum out to seek advice. Found that meat hunter found the 15lb stuffer on sale at gander mountain. I just knew what I had to do, I asked the wife to watch the smoker and told her I had to go pick up her Christmas present. Called the store and they were holding one for me. Box warming up. The PID is in Celsius (it was free from a friend) and my modified maverick 73. Got everything in place. Time to start the smoke, too early to have a beer. In process, time for a beer. Won't finish by the time the Bears game is on, I had to pass on going to watch it at my buddies garage. Could not get temp to 150, temp out side was dropping and I did not compensate soon enough. I was running about 160 and should have pumped it up to 170 sooner. Was kind of nervous how this was going, went through numerous beers Cold shower down to 120 then try to figure out what "blooming" means. Finish beer go to bed, its 2am. Christmas day, both my boys are here, got the taste test approval. I guess it was all worth it. I will do things allot different next time.