I tried a few more batches of beef bologna and I am still getting grease between the meat and the casings. I am using collagen casings about 1 3/4" diameter and using ground beef. I am putting it in the smoker for 2 hours at 135 then one hour at 150 then bump it to 168 to finish. I replaced my temp probe which was a Kenmore that looked just like the maverick because it was reading way off. I now have a Polder. The last batch I had on for 8 1/2 hours and could not get past 149 according to my temp probe but I pulled it anyway and of course I got grease between the casings and the meat. I did not check the new probe other than I had it laying on the table near my home thermostat and they were reading within 1 degree. I did not check the 30" MES but it seams if it was ready higher than what it is then I would not have grease out and if it was reading lower than I should not have any problems reaching 155 after 7hours. What am I doing wrong? I am using the Ponder with the stainless cable down through the vent and into the piece hanging inthe front left of the smoker. I am inserting the probe from the top of the hanging stick down into the stick as far as it will go.