Well I ground stuffed and smoked 20lbs of Venison summer sausage last weekend, and it turned out awsome. 14 lb venison 6 lb fatty pork butt. smoked at 140 degrees for about 6 hours then 170 degrees for about 4 hours. Took it off at 150 degrees internal temp, I usally run it to 152, but I was too tired to wait for the last 2 degrees. It didnt matter it turned out great. The old dishwasher smoker did pretty good, I plugged it in and had it heated up to about 180 with nothing in it. Once I put in the sausage it fell to about 140 and just held there. After about 5 hours I decided to jump it up with a couple pieces of ashed over lump charcoal in a pan. That ran the tem up beautifully I had to crack the door to hold it at 170...as the coals burned out I kept inching the door more closed unitl I finally shut it completley, the electric element held that temp the rest of the way through. It took a little work, I just can break down and buy a MES when I turn out tasty sausage in the free homemade job.