My wife is going to be smoking some summer sausage this Friday in the fridge smoker while I'm at work. I haven't figured out the steps yet and looking for help. I have always changed the temp manually and never used the ramp/soak. The controller is the auber 2352p. The Temps that I want ramped and soaked are 130 degrees for 3 hours. Then 150 degrees for 2 hours then 170 degrees for 2 hours and kept at 180 degrees until the meat is finished. How exactly do I setup each step?