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Thanks FFchampMT, I'll try some extra foil shielding to see if I can cut down on the direct heat exposure. This smoker has a tray in the bottom and the heating element appears to be well covered. There are obviously some hot spots or poor heat distribution contributing to this problem.

Hello All, I’ve been smoking venison sausage in a Master built smoker for a few years now but can never achieve the results I’m looking for. The sausage taste great but I always manage to scorch part of the casings as I bring the internal temperature up to 160 degrees. The problem is mostly...