Drying before smokin

I would not suggest leaving the door part way open to dry sausage casings. If you try it make sure that you do not have wood in the woodbox, as you have a risk of catching the wood on fire if the door is open.

When I do sausage, I make sure to bring it to room temperature before putting it in the smoker. Then I set the smoker at 130 without any wood in the woodbox. I let it run for 30 minutes and then open the door to let the humidity out. I then close the door and wait another 30 minutes. I then open the door and put the wood in the woodbox. Then close the door and increase the temperature to 180 and finish the sausage to an internal temp of 160.

It's a little more work, but the casing turn out looking great...

The Stuart who sent the earlier post is Cookshack's CEO. He is a very nice guy and he, like everyone at Cookshack, is concerned that you get value for your money when you buy a Cookshack. We are also concerned that you have some fun so we want your smokers to work well for you. (We didn't plan this as some kind of marketing ploy -- I just saw Stuart's post and wanted to recognize him for doing a great job.)

Donna Johnson
Cookshack, Inc.