Okay so started at 120 degrees for 1 hr, then to 150-160 for 4 hours, had trouble keeping heat down, then bumped up to 176 for hours, end results bumped up to 200 and finished 10 1l2 hrs later. About 9 lbs of beef and pork with PS Seasoning. The temps dropped to 15 degrees. So long cook, chilled in cold water and then hung to dry for 2 hrs. Question, can anyone tell me how to keep the end that hangs down from shriveling. Sausage was great and the texture was also great. Has anyone laid their sausage down on the grates to smoke. Also I left the water pan out, should I have left it in, but with no water to defuse the heat: Using a Brinkman upright gas fired smoker.
Thanks