Just did a batch of summer sausage, I normally lay them on the rack in my Bradly. I hung them this time just to try it. The turn out was tough outer layer and the low end was way over cooked. Thoughts anyone?

]]>https://waltonsdev.nodebb.com/topic/1495/hanging-vs-laying-summer-sausage-in-the-smokerRSS for NodeFri, 11 Sep 2026 12:37:42 GMTMon, 05 Aug 2019 21:15:16 GMT60I find that most home use smokers are too short to hang any sausage. I just use the racks and go with it.

]]>https://waltonsdev.nodebb.com/post/8048https://waltonsdev.nodebb.com/post/8048Mon, 30 Sep 2019 21:54:25 GMTRichard Belanger The autoload are a good investment, fairly inexpensive, well made and far superior to the single.

]]>https://waltonsdev.nodebb.com/post/6985https://waltonsdev.nodebb.com/post/6985Tue, 06 Aug 2019 21:26:45 GMTJonathon I was thinking the same thing, the thermometer are on my to get list along with my new autofeed hogging pliers.

]]>https://waltonsdev.nodebb.com/post/6977https://waltonsdev.nodebb.com/post/6977Tue, 06 Aug 2019 19:12:33 GMTRichard Belanger I am guessing you have a pretty drastic difference in temperature range from the top to the bottom, that would explain your issue with one side being way overcooked. Do you have an ambient temp thermometer that you can use to test different areas in your smoker?

]]>https://waltonsdev.nodebb.com/post/6973https://waltonsdev.nodebb.com/post/6973Tue, 06 Aug 2019 16:46:11 GMT