ok so i am going to try some summer sausage. I have a premade spice package for my first try. we will see how this "stuffing" thing goes. here is my question.
when I cook the sausage in my smoker (treager texas) is it better to hang it or can I lay it flat on the grates? all the QVIEW i have seen always shows sausage hanging but I saw some yesterday with it laying flat on the cooking racks. as i type this i am thinking what the benifits of haninging might be. maybe the metal grates get hot and damage the casing? maybe it is just about the marks left by the grates? or maybe it is just about looking nice and round which might change if you cook it laying flat on the cooking rack?
enough speculation on my part how about we let the experts chime in??
thanks in advance for all your help as always!!