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I smoke down to temps hovering around 0, and as long as the wind isn't blowing, I have no problems keeping the temp in the smoker up at all. I keep the top louver completely shut, pretty much all the time, and that helps a lot to keep the smoker temp stable so summer sausage gets done evenly. I found that if I have the top louver open, the heat channels up and I had the same problem as you, the summer sausage in the middle would get done and the outside ones were a lower temp. I only made that mistake once. I don't flip summer sausage over, and I find that when the top of the sticks has a temp of 155, the bottoms will be 165. If I were to cut the two ends and give you a slice from each, you would not be able to tell me which is which, the 10 degrees hotter on the bottom is just fine. Windy days are no problem either if it is say about 20 degrees or better. The wicked winds we get can take away a lot of heat, so lower than 20 degrees with wind can make things a little tougher. I just choose not to smoke on those days. In ND, we have a saying, if you don't like the weather, wait a couple hours, it'll change. Very true, so I don't have to smoke stuff when it is realy nasty out. Hope that helps..
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