Smoking Venison/Pork Sausage

Welcome to the forum! I recommend moving your thread to the sausage forum below and using the FIND feature to see where others have been. I love my FEC 100 and know it is up to the task. I routinely do jerky @160 -180. With sausage, you don't want to go any higher. I'm sure someone with a 66 will come along. Call Cookshack, they are a wealth of useful information. Don't forget, they offer a 30 day refund/exchange so whatever you get, it'll work out.
Joe M

Thanks for the info. Anyone with a SM066 please comment how you like that unit.

Love my 66. Haven't done sausage yet but plan to. Lots of jerky, butts, ribs, and briskets. Have cold smoked a few things as well. The AQ is bullet proof! What's that saying, you can have my Cookshack when you pry my cold dead fingers from it! Lol

The 66 seems to me to be the best choice for what I will be cooking/smoking. Glad to hear that you are planning on keeping your 66 until.....
Thanks again

Have mine for 4+ years, excellent unit, great customer service.
Probably the best kitchen equipment decision that I ever made, other then ordering 2 SM260's for our new restaurant. They arrive Monday.

2-260's I'm jealous!! Those baby's will pump out the product!