I am on my second batch of sausage and need some advice. My first batch I smoked on my pit and it did fairly well. Yesterday I made about 15 pounds of jalapeno and cheese venison and pork sausage and am attempting to smoke it in my Cajun Chef electric smoker. Started the temp out at 180 degrees for 8 hours addind smoke pellets. After the time expired didn't look right to me so I kicked the temp up to 200 degrees for 10 more hours adding some more pellets. Checked it this morning and it still didn't look like it smoked enough so I raised the temp to 275 degrees thinking the wood would not smoke at the lower temps. I going to take it out after two hours regardless of what it looks like. Any tips or advice on using my electric smoker to do sausage, temps and times ?