Well I did my first batch of venison sticks in the smoker. Actully first time ever using a smoker, it is propane. 50% pork / 50% venison. I started out at 130 for about an hour, bumbed it up to about 140 & added the smoke for 3 hours, then 160 till temp inside meat was 155 or higher with probe. Total time was about 7 1/2 hours. Have a couple of questions. I checked several different sticks with the probe (taylor probe) as they were inside smoking, the tempature was at least 155 on all of the checks. After I removed them from the smoker I again checked the tempature after a minute or longer with the tayor probe & the temps were anywhere from 140 to 120. My question is: Is it normal for the temps to drop that quick once you remove the meat from the smoker? It was about 30 degree's outside but I was inside a garage. Just want to make sure that I cooked the meat to the proper tempature. The other question has to do with the skin of the sticks. I used collagen 19mm for the casing. Although the taste was very good, the skin was VERY dry & a bit chewy. Ant thoughts on way this happened? The one thing I think I did wrong was when I added the chips to the pan to smoke after one hour, the chips lasted for the remainder of the time I smoked (about 6 1/2 hurs). From what I have read most only use smoke from 2 - 3 hours. I didn't think the chips would last that long.