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GOOD JOB--- I ALSO HAVE A BRADLEY AND I FOUND THAT I PUT T HE SUMMER SAUSAGE IN THE BRADLEY ABOUT (MIN.) 1 HOUR BEFORE SMOKING AND LET IT HANG AND DRY.. DURING THE WINTER -( MY BRADLEY IS OUT INTO SHED) - I JUST PUT THE SAUSAGE IN THE BRADLEY OVER NIGHT AND HANG UNTIL MORNING THEN I FIRE UP THE BRADLEY (SO WHAT I'M SAYING IS LET IT HANG AND DRY FIRST.. NOW TURN ON BOTH THE SMOKER AND TEMP AT 100 DEGREE FOR A HOUR THEN TURN IT UP TO 160 AND LET IT GO ..HAVE THE DAMPER FULL OPEN --THEN AFTER A HOUR TURN DAMPER TO HALF -PUT A REMOTE THERMOSTRATE IN MEAT AND WATCH UNTIL IT REACHES 160-165 FOR 1/2 HR. THEN GO TO THE ICE BATH UNTIL IT REACHES UNDER 100 AND HANG TO DRY AND TURN TO BEAUTIFUL DARK RED COLOR ,,, COOL IN FRIG AND ENJOY ...