Smoking skinless sticks

[rod g15]

When smoking skinless snack sticks do I perform the drying cycle as the first step in the smoker just like when doing sticks with casings? Or is it different because they are skinless?
Thank you.

 

[Rafter H BBQ]

I let sticks go bout an hour before adding smoke !

 

[rod g15]

Thank you sir, sounds like a good idea.

 

[doubles shooter]

I just follow Bearcarver's step by step method. Always perfect outcome. 30 pounds so far.

 

[dirtsailor2003]

I do them like all my other sausage. 1st hour pit temp around 120-130 no smoke. Then add smoke at hour two. Bump pit temp up 10 degrees every hour until pit reaches 189 or IT of sticks is 156.