I did up a batch of Jalapeno and cheddar venison summer sausage last night. I was kind of beat and didnt get any pics of the prep, but here they are over hickory in the GOSM. they are running about 160* now after 2 hrs @ 140* will pull them T 152* the small one will be done first Im sure. the other 6 will take longer as they are larger diameter. I will post more Qview of the finished product after they cool over night thanks for looking.