Day 1 - ground meat and mixed up a batch of Keilbasa; Day 2 - stuffed and rested uncovered in fridge (for almost 24 hours); Day 3 - started a single strand snake in my WSM smoker to keep temps down and smoking time up, threw on the Keilbasa and waited. Took it's good 'ol time to climb above 90*F (in the smoker, sausage still below 60*F). Eventually cold shocked (once the internal temp of the sausage reached 155*F) and now letting it sit out to "bloom" at room temp for a few hours. Smoked with some pecan, the kitchen smells marvelous! As I was admiring my work, my Son said "what's that noise". Washing machine was in rinse cycle and water was accumulating quickly on the basement floor. After troubleshooting (running a few loads of laundry) figured out that my wife had a clog in her commode that had moved downstream but was still blocking the house pipe vent, plus my daughter was running the shower and my son had just flushed the toilet and I had just let the sink empty that I had filled to shock the sausage. Perfect storm as some say. Can't get it to overflow again and sounds like the main drainage pipe is running unobstructed as it exits the basement wall. I can't wait till I move to an old age condo and can let someone else worry about this stuff.