Okay so this morning at 7:30 we put 8 1/2 lbs of Summer Sausage (made 9 rolls) hanging on hooks on dowel rods in the smoker. Used our AMAZEN SMOKER FOR 4 HRS. Started at 120 degrees with no smoke for 1 hr than started raising temp with smoke. It is now 5:30 pm (10 hrs) temp is at 178 - 180 and IT is at 129. Is this about right at this rate it will take us till 10:00 pm to finish. Still have two more batches to do this weekend. LOL. I did put ECA in the mix also and it is over a water pan. Any input would be appreciated. Thanks