OK, this old retired airplane mechanic needs a little help - after many years burning meat on gas and charcoal grills, I bought a Weber Performer Platinum and am hooked on smoking low and slow! So, ran out and bought a 18 1/2 inch WSM primarily for smoking sausage. By spending countless hours in this and other forums reading all about experiences with smokers and smoking, bought an electric meat grinder and a stand-alone stuffer. Understand (I think) the grinding, mixing, stuffing process, have experienced several casing blow-outs, and have smoked some sausage (passable, I guess but I know I can do better with a bit more experience under my belt).
So, here's one of several questions: How are the casings tied so that the sausage hangs on that wooden dowel to dry and smoke? I have ordered a Weber Original™ Expandable Smoking Rack from FireCraft, but that won't get me in business unless I learn how to tie 'em!
Second question: I have learned so much just by lurking here, but feel that I could learn more by studying a book on the basics instead of my trial and error methods and watching U-Tube videos. I see several books listed at several places - many claiming to be the sausage authority. Can you smoking experts recommend an authoritative book for this neophyte 'wanna-be' sausage maker?
Thanks so much for any info you can provide.