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I appreciate it Dave! I'll try drying it better next time. I'll try using 2" pieces but my firebox is a pretty long ways from the vertical stack so I really need full logs to keep it hot enough. I might be better off with a small fire directly under the vertical stack? Thanks for your help!

No the black part doesn't feel sticky. Actually the sausage taste pretty good but it is heavy on the smoke. There is one thing I may have done wrong. I put the sausage straight in the smoker from the fridge. The links were rather wet but I just kept the smoker at about 125 for about an hour to...

Put the stems in boiling water and they read about 210. Close enough. And I was checking the internal temp regularly with 2 separate meat thermometers.

I agree it looks like it's been cooked too long at a high temp. I just checked the gauges and they're good. I used 2 digital temp gauges and a mechanical temp gauge just to be sure. I pulled em off at 155 international temp. I get that regular wood burning smokers burn dirtier but this is just...

This is my smoker...

Gauges are good. Just checked them. I'm using a basic Country Pride Salt and Pepper recipe from a local seasoning company. If there is sugar in it then there isn't much. I have an smoker with a vertical stack and an offset fire box. I used pecan wood to smoke it. It was on the smoker about 6 hours.

I use a traditional wood smoker with a vertical stack. I start low and raise the temp slowly then hold about 175 degrees until I get a 155 internal temp. I take it off and put it in an ice bath. My sausage always comes out almost burnt looking. Taste good but just once I'd like to have good...