I've been wanting to smoke summer sausage ever since I got my CS55 6 months ago. I've learned alot from reading through these forums and I've especially enjoyed looking at the photo albums. I finally got up the nerve and I'm glad I did. My first sausage try was a great success!
I used the Hi Mountain Summer Sausage kit, which contains all you need to get started. I added 6.5 lbs of chuck and 2.5 lbs pork shoulder for a 9 lb batch. I followed the smoking steps used by many of the sausage makers on this forum and it worked great for me. I anticipated the meat would hit 155 in 4-5 hour but didn't reach this until the 7 hour mark. The meat went into a stall similar to a plateau at the 135 degree mark.
I am very pleased with the outcome, the taste is better than any store bought sausage and the folks at work couldn't get enough. The only change I would make next time is to reduce the amount of fat.