Best Sausage to use in Electric Smoker

[indaswamp]

 

 
That is a cadillac smoker right there...which one is that? The 30lb.?

I modeled my build off the 100lb. dimensions...and plan on the auto upgrade at some point.

Yeah its the 30lb. I dont think you could put 30 in there, maybe 20. Most i had in there was 10.

The promo pic, has sausages crammed tight with about 1/2" space between them...so you'd really have to fill it up to get 30lbs. in it.

 

[tallbm]

I get pretty good crisp casings that snap when bitten in my MES, BUT mine is heavily moded which includes a convection fan.  Sometimes I get some slightly chewy spots but that is when I use qmats and only on the sausage side down on the mats but it only seems to be on about 3-4 out of 24 sausages links or so.

I think that drying the sausage links first for an hour or more helps. 

Now I have never hot smoked sausages so I can't speak to how that may turn out.  I have only done cured smoke sausages at temps walking up to 165-180F smoker temp to avoid melting the fat.

Best of luck!