I have some fresh sausage from the butcher and want to use my Traeger lil text to smoke the links. From what I have been reading it may be hard to achieve the cooking temps described in most of the posts.
I have read that smoking at 150 for an hour, than 160 for an hour than 170 until IT is 153. My smoker cannot stay consistently below 200.
Curious if I should just smoke at 200 for 3 hours and just rely on IT for completion?
Also, is a rack for hanging the sausage needed. Or just lay on grate?
Any help is welcomed.