Venting first hour?

Jamey,
You'll find several threads and great information on smoking sausage in the "Sausage" forum. Leaving the door open a bit will help with getting rid of moisture and drying your sausage casings. The casings will not accept the smoke very well until the casing it dry or tacky. I usually go 1 hour at 100* with no wood door open and then another hour at 100* with wood and door shut before raising the smoker temp.
Don

Thankyou. That is exactly what I was wondering. I've been through the Forums so I possibly could make a decision without having to ask a question but didn't find that answer. All other Smokers of this type have a 3in or bigger damper type on top. I really like the Amerique. I might just jump heavy from the beginning. Seems to have more room for hanging sausages anyhow.