new to this i am concerned of having blowout with the meat due to temps. should the summer sausage log be at room temp. before going into smoker ? same question for snack sticks ? thanks

looks great Chris N Dee… just got done stuffing 25 lbs. of each pizza brats and garlic parm brats made with 70 / 30 venison pork . Along with 25 lbs. toms summer sausage i added two pounds of high temp. cheddar cheese . I wish i would have thought to add some dried or canned jalapenos i have both home grown on hand . summer sausage made with chuck ground beef with pork butt. . have a friend that won’t eat the venison style… i did make 100 pounds of four different flavors with venison a few weeks ago . turned out great Waltons spices work great very impressed !

the brats made with 70 / 30 pork venison

smoking summer sausage venison / pork at around the suggested mix ratio . followed all pre smoking suggestions with prep using suggested cook temp. cycle
using 30 inch masterbuilt smoker lay three 2.5 x 24 inch logson top two racks only the element side fried a few of the ends . QUESTION … should i put additional water tray on rack below where they get fried ?? or rotate during smoke and when to rotate ? other than this issue the rest turn out perfect in appearence thanks