So I just ground up 25lbs of short rib meat last night, and started the quick salt cure to make hot dogs. They need to "cure" for 24-48 hours in the salts, then be blended with spices and stuffed into sheep casing. That's the easy part for me as I have a pro sausage stuffer.
My problem is in the smoking. I have a CharGriller Pro barrel type smoker, and no honest way of handing the dogs to smoke. I don't want to put them on the grates, but I haven't determined a good way of hanging them inside. The only thing I can think of is build some kinda small rack that will set inside the smoker, but I can't weld, and don't know anyone that does.
Any thoughts or ideas?