smokinbubba said in Bambi dogs:

I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150

What did you end up using for a burner when you modified your smoker?
Used a turkey fryer burner bolted to lower grate where charcoal would go. Used a cast iron skillet with lid to house hickory sawdust placed on grill rack just above burner. Ran hose out vent hole . I use the gas valve and damper to control temp. Monitor temp with dual probe remote thermometer. Works so amazing!

I don’t get too excited if sausages touch in the smokehouse. I’m more excited that I found a smoker that won’t over cook the bottom of every sausage. The propane converted vertical offset cured this perfectly. Plus it only cost me $150

What did you end up using for a burner when you modified your smoker?

Best linking instruction video I’ve found
https://www.youtube.com/watch?v=Gpke8_VczxY

Watched the linking video where he does groups of two and groups of three. It looks great, but I wonder if that would affect how well they smoke?
I try and avoid any surface contact between the links while they are in the smoker, and those link clusters make contact in several areas.