I decided to try my first batch of elk/pork summer sauge for some Christmas appetizers. Used Cabelas mix but cut it in half just in case. First step started at 10:30 with door ajar and temp hovered around 90-110 deg. After 1.5 hours my casings were tacky so I added wood and shut the door temp set at 140(lowest setting on smokette). Increased temp every two hours by 10 degree increments. Hit 180 and left alone waiting on the internal to reach 160. Checked temp every two hours all night long and finally at 7:30 this morning it hit 160. 21 hours later. Very little water in drip pan. Everything smells and looks ok. Put them in ice water immediately to cool dried off and set for an hour then in the fridge where they are now. Easy process but should it really take this long for 12 pounds of sausage? I did cut the casings in half and hung from top rack. Taste test today at noon. I will update.