I like to think of it like this low heat 125ish For 1 -2 hours to dry the casings and prepare to take smoke
Next 130 ish to smoke and finally to that 155 degree to cook
Do yourself a big favor and do not trust the thermometer on the smoker door get a good dual probe that you can monitor the actual temp in the smoker and second probe right in the middle of a sausage which is close to the middle of your smoker. I have found that the bimetal thermometers on the smokers are very inaccurate. Last thing you want to do after all your work is overcook and dry out the product… and hey don’t forget to add some hi temp cheese for a real treat, GOOD LUCK
