Thanks ND, I ran the smoker overnight, through most of the day! 26 hours and while at work had my father in-law pull them at 152° and ice bath. He hung them in the cold garage and after I got home from a 16 hour work day, I had the best summer sausage I ever ate! I was so nervous this was going to be a bust, but everything came out perfect. Still didn't reach my desired IT temp but I guess close enough. I'll be making another 12 lbs this weekend because this will be gone in a couple of days after sharing my prize sausage! Oh, I did run the fan for most of the cook too, so I'll do just as you suggest for the next batch.