The Sausage quest continues....I'm now in the market for a new smoker, My ol' reliable WSM is great for long, slow smokes but the temp runs waaay too hot (tough to keep it under 200° for extended periods. For sausage purposes, I've read where ideally the smoker temp shouldnt exceed the 160-165° range on the upper end.
Soooo...one of the smokers I'm considering is the 40" Masterbuilt Electric smoker (MSE).
Question for you sausage smokers—do you hang your links or lay them flat on the grates? If you do hang 'em, how are you doing this? On the MSE, it looks like one could use dowels from the grate racks to do this (see illustration) and possibly use a heat shield for protecting those pieces closest to the heat source?
I'm also looking into using one of the AmazeNsmokers units as well. This could possibly make the heat shield unnecessary.