I've had my MES 40 for a few months now and have really enjoyed it. Smoked a few chickens, ribs and of course fatties. This weekend is our annual get together for making venison sausage and this is the first year I have had a smoker. Previously we always just cooked it in the oven. So I am looking for any tips that you can pass my way such as.
Is it better to hang them or lay them on the rack?
If hanging, what is the best way to do it? I was thinking of buying a dowel rod and putting it on the top rack support and hanging them from there. If I would do that can I tie two together and droop them over the rod or is it bad if they are touching?
Any suggestions on cooking times and temps? I have a AMS on the way to me that should be here today, so I am excited to get to use that too. So any suggestions you can throw at me for using that for SS is appreciated too.