I’m considering buying the SM009-2. My primary use will be for smoked sausage (summer sausage). Looking for input from others that have that same unit. A couple main questions for me are:
1. Does the unit generate enough smoke at the relatively low temps required for smoked sausage (ie, 160 - 170 degrees)? And...
2. What’s the max length sausage that you can hang in the unit.
Thanks in advance and if anyone has personal experience I’d appreciate your input. Thanks again.