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Looks awesome 👌

Welcome to the group. Also from Minnesota.

Just smoke that bad boy and post pics when it's done.

Can't help you with that smoker. No experience but welcome to the group..

Yup, cure #2 at 1/4 teaspoon per 1-1/4 pound. The main difference is cure#1 is salt and sodium nitrite. Cure #2 is salt, sodium nitrite, and sodium nitrate. Cure #1 is used when you are going to be cooking the meat, and cure #2 is used for dry cured meats. Think of cure #2 as a time released cure.

If you dry the skin overnight in the fridge you will have crispy skin at 325 smoker temp. I did this one yesterday.

Yes, also don't put sausage in a hot smoker. It can make the casings tough.

Don't run your smoker any higher than 165 and you should be able to avoid the fat melting. Sausage is done at 152 degrees then plunge into ice water to cool to 100 degrees. Keep sausage from being shriveled up.

Sometimes casings can be tough. Try to soak then Sometimes casings can be tough. Try soaking overnight and reminding. That seems to remove more salt. Als

180 degrees is too high to smoke sausage. I own a RecTeq but bought a Master built MES30 for doing sausage and fish.

I haven't made onion pie in a long time. Thanks for sparking my memory.

I have the same one. Good size for me. Works like a dream...  

Very nice looking sausage!

................................We have rules about pics around here...

...Spot on JJ.

I can't add anything to what already has been said except. Enjoy your smoke.....

Enjoy!................

Dan, I have had my Kamado Kooker for some years now. You should start with a 1/4 of a chimney of lump coal at most. Keep the vents open to only 2 at the top and almost closed at the bottom. You will get the low temperature you are looking for. A diffuser stone is a must so good that you ordered...

It seems simple to me. If the food was left out over night...THROW IT AWAY OR RISK FOOD BORN ILLNESS!.........RTBBQ...

 Cure #2 is normally used for dry cured meats that are hung at room temperature such as salami pepperoni and such. http://curedmeats.blogspot.com/2009/04/critical-ingredient-cure-1-and-2.html Check out the link....RTBBQ...