I love my shack but I just cant do good homemade sausage on it.
I called CS last week and they sent me here, said not many of them cooked sausage in theirs.
also told me they dont have a model that will hold lower temps like 100 for drying.
I have been fiddling with mine for weeks now, trying different things like proping the door open to lower the temp and what not.
Most of my recipies call to dry the sausage for an hour at 100 then to bring it up slowly to 140 for x hours to smoke then to 160 to finish.
I cant seem to produce reliable smoke at 140.
If I hold the door open to dry when I start the cs it keeps the burner on for 20 mins, lights the wood just fine, but the wood goes out sometime in the hour i am drying. Once I shut the door and bring it to 140, i can never get teh wood to relight. If I shut the door and restart it, the temp goes over 200 as the burner runs for 20 mins.
I think I give up
I did a salmon filet in the cs friday night and jerky in it on saturday and I LOVE it. The salmon was to die for.
It just wont smoke a sausage for me to save my life.