Okay here a before shot of some venison summer sausage that I put together for my brother in law. I used a kit from High Mountain. I did it once before and turned out pretty good so giving it another shot. I stayed with the season and cure packets except the last two sticks and I loaded the last two with japelenos just to give it a tinkle. The smoke you see is coming from the smoker not the grill, started off at about 195 and got it down to 175. Now I just keep an eye on it and roll the sticks every thirty minutes. Aftter its all done I will take a after shot to show and tell. So DO NOT TOUCH cause I havent smoked any finger food for along time LOL