Thanks for all of the replies. I am going to check them all with the Ice water and the boiling water and see where they are at. And attempt to adjust if possible. I will post my results.

@Tex_77 actually both. Especially for the water bath. Leary about putting my maverick in water

What is the way that everyone uses to Calibrate thermometers? I am get 10-15 degree differences between all my thermometers and it is frustrating trying to read them all differently.

@PapaSop I use a Hoyt Nitrum compound bow and a Ten Point Crossbow. All depends on the area and stand what bow I use. And use my Winchester Black Shadow 12 GA slug gun for gun week in Ohio.

@PapaSop we always fry the inner loins and have them for breakfast. So good!!

@Parksider heck yeah!! Fresh backstraps And I really like your cooler setup!!!

@PapaSop looks good!! With Beans here in Ohio. Going to make a nice venison vegetable soup sometime this week to use up garden extras.

@Parksider I used a 11.3 mm at the tip and tapered up tube with no problems with the meat going through it. Just could not get casings on the tube all at once. Hopefully the new tube will work as I like the smaller sticks. I will probably just use these 16mm casings for my personal sticks and use the 19mm for friends batches.

@pauliedmondsjr
That is the same one I was looking at on amazon for around $26 without casings
And I do small batches also. Lol.

@blackbetty61 I love the mailbox mod! I have 2 smoker tubes if I need extra smoke. And I hooked it to an old Tv stand to get the smoker in the air and storage for all my smoker stuff.
The sausage was tight before sitting over night in the fridge. It stretched I guess? But the fresh ones did not. Lesson learned.