I've had my Master built for a couple of months now, and so far it's been pretty rewarding.
I added a door gasket, electronic thermometer, and cast iron skillet.
However, I tried to smoke my first sausage yesterday and I just couldn't get enough smoke at 160-165 degrees what am I not doing?
This is how I set it up:
Centered 3 racks between the vent, and the bottom of the top door (because I get the best heat, consistency there).
I didn't hand the sausages because the smoking area is way to small to hang (I think).
Started at 130 for 20 min. to dry, then brought the heat up (in two stages) to my target 160-165.
I usually put chips down, and cover with sawdust, and that's how I started. I just wasn't getting enough smoke so I used just sawdust, I still didn't get enough smoke. Got to a point I closed the top vent, and it help a little (I guess) but not enough.
Needless to say the sausages came out on the dry side.