I've just tried adding some sausage to the smoker w/a pork butt or brisket at 225-250
My sausage is always done long before it gets a nice dark color and smokey flavor.
From what I've been reading here, it seems I need to change my strategy (make sure it's dry first and at room temp before smoking, start at a lower temp 140-160 smoker and then finish at a higher temp)
Am I thinking correctly? Also, the slits they cut into the casings - is that done before smoking to let more smoke flavor in? Wouldn't that tend to dry it out more?
Any help would be appreciated.