KARLHEIDOLPH How long are you letting the stuffed cases set before you smoke? Try about 30 hours in the refrigerator. What temp is your sausage when you start smoking them ? Try to get to 34 or 36 degrees. Lower and raising your smoke amount and duration during the smoking process. This is also a factor. Fat Content is way important to smoke penetration. Some thing to also think about is if the meat gets dehydrated it will turn the a reddish color causing a rind to form. It might look like a smoke ring this is caused by constant high heat drying the product out. If this happens add a steam pot and adjust your temps. hope this helps.

Austin is right. Ice bath until temp is below 100 or even cooler 9 to 20 min. Hang in the refrigerator to allow to completely cool. Try adding water to your smoker as well it might be way to dry this should help with smoke pen as well. Make sure you soak your cases before you syuff this will help with air pockets and case capacity ( the moist case will aid with a better case fill). Turn the top of the case a few times to squeeze out the air and seal with a hog ring don’t tie off.