I started using powdered milk in my home recipe for summer sausage and using 2 different meat thermometers and one installed in uds. i am running 140 first hour 150 second hour then on up to 170 but my internal is getting to 156 before drum ever gets to 170 doing 2,2.5 lb rolls to try out new recipe.is it my drum thermometer is in wrong location[3/4 of the way up] or is all this normal?its taking about 5 hours to get these 2 rolls of summer sausage to 156 internal temp.thanks for the help and the two rolls i made the night before were the same way as far as getting to 156 fast. the 2 cups powdered milk per 10 lbs made the rolls not dry and they did not shrink up,thats the good part. dj