When using premixed seasonings like “leggs old plantation” that have sodium erythorbate in the ingredients list, can I still add ECA for some tang?

I also tie off the ropes and rotate top to bottom for more even cooking.
Usually the top will reach 160 and the bottom of the rope is 140. I am using a weber smokey mountain with a sausage hanging rack and pre cut the casings at 30 inches for consistency of size and keeping them centered in the cook chamber.

TexLaw
keend0
Sorry for the delayed response…
I have a weber sausage/fish hanger in my wsm 22 and 18.
I use the snake method with Kingsford and no wood (the briquettes provide adequate smoke flavor/color) the snake gets wider and I shuffle the coals as needed.
I shoot for 110-130 for 1 hour to dry
140-160 1 hour and 180-200 to finish.
I cut my casings 33" (fresh or collagen)
And tie the ends so I can flip the rings and prevent over cooking the top half of the sausage.