Smoked some snack sticks tonight for my first use of the new smoke vault. Used some high mountain pepperoni seasoning and 75/25 ground beef (want to make sure I get a bit of experience with the smoker before using my venison,(I can buy more beef). Mixed up 3lbs, stuffed it and let it sit in the fridge for a day and a half. Started the smoker at 120 for an hour. Was a bit tough keeping the temp steady bieng really windy and in the low 20's. Slowly brought the temp up over 4 hours with pecan chips and a couple apple chuncks. Took it out when it hit IT of 156 and did an ice water bath down to 85 and hung for 2 hours. Tried one and the flavor was good but would like just a touch drier on the next ones. Maybe leave them in the smoke for a bit longer?