Followup from "Pork" Thread on "Sausage?"

Jay,
I just rest them on the rail that holds the upper grate. When I make the 2" sausages I have been using a collagen casing that comes with a string loop on the one end. I shorten the loop to get the sausage as high as possible in the smoker and then run the dowel rod through 4 or 5 sausage loops then set it on the rail and move the sausages for spacing along the dowel. I then load up another dowel and repeat the process. I usually get 4 dowels full in a smoker load. I try to keep the sausage as far from the bottom of the smoker as possible to keep from cooking the lower portion of the sausage. That's the reason I use the aluminum foil heat shield on the bottom grate. I use 1/2" dowel rods you may need larger because of the additional width of the Amerique. You should be able to do a big load of sausage though.
Good luck

Thanks Junkman! I rarely do thick sausages, generally use 32 mm casings. Your scheme should work!