I’ll let you know if I ever decide to offload, but now that I’ve mated it with the PID controller, it’s doing everything I want.

Dave, That’s great info. I’ll make an even greater effort to maximize RH in the smoker. Thanks!

Thanks Jonathon. I’ll try more humidity on a batch of wild duck/goose kielbasa that I’m going to put together in the next few weeks. Do you add humidity from the very beginning, or do you wait some time to add it?

For what it’s worth, I use the Auber PID controller in my old Cookshack analog smoker and it gives me great temperature/time control. I’ve been battling tough hog casings all along, but less so since I’ve used the following: Temp 115 for 45min; 140 for 60min; 155 for 60min; 170 until internal temp reaches 140 degrees. Then into the sous vide cooker at 165 for one hour, then into a water bath to cool down. It’s a bit of a process, but the casing turns out much less tough (but still more tough than my wife and I would prefer - we like a snap, but not “tough”). Still trying to improve on it, so any suggestions much appreciated. The sausage I make is smoked Keilbasa. I do use a pan of water for humidity.

Thanks Parksider. I’ll give it a try. I’m about to place an order with Walton’s. I’ll give the collagen casings and process a try.

Jonathon - Thank you for that info. I do use a water pan, but at the prolonged cook times below 150, I don’t know that it gives off that much moisture. I’ll check it out.

Would collagen casings produce a more tender bite out of the smoker?

Riley Renwick - Thanks Riley. Is that pre or post-smoking?

Chef - Thanks. I will try it.

unclelar1 - Thanks Unclelar1. I may give that a try. Your process is very different from anything I’ve tried. I’d love to get rid of that tough casing.

MT Elk Hunter - Not running out of water, and I don’t think I’m experiencing a stall such as I have with a pork shoulder or brisket. Thanks Elk Hunter.

MT Elk Hunter - Starting from refrigerator temp, I’d say 4 - 5 hours.

unclelar1 - Thanks. Are you able to freeze/thaw/cook and get the same results? Do you use cure? Natural casings?

unclelar1 - I’ve not heard of smoking the sausage at such a sustained low temp - I think you would call that cold smoking the sausage. Do you then grill or otherwise cook the sausage to 160 degrees?

MT Elk Hunter - I’m using natural hog casings.

Not really, 2/3 of the way to the top of the smoker cabinet. 24" or so above the heater element.

I posted a while back about tough natural skins on smoked sausage. Thank you for your much needed advice that I have put into practice. I purchased an Auber temperature controller (a great product) to more precisely control temperature and employed Jonathan’s smoke schedule:
125 - 1 hour
140 - 1hour
155 - 1 hour
175 to 160 degrees internal
The sausage has a fantastic flavor, but skins are still leathery to the point of being unchewable. I pretty much follow the procedures shown in the Meatgistics recipes and videos. I rinse and soak the fresh casings overnight before stuffing. I humidify the smoker cabinet with a water pan. This last batch, I soaked them in an ice bath after they reached the proper internal temperature. That helped a little, but not nearly enough. The skins are still inedible. FYI, we do enjoy a snap, but these don’t snap, they tear. Any suggestions would be much appreciated. Thanks.

Joe1 I tested the probes with crushed ice slush and all three were right on. No offset required. I haven’t tested for hot spots but good idea. No fan - unfortunately, because the cabinet is built in to a structure, there’s not enough clearance for the motor.

sidpost I decided to install the Auber 1500 PID controller and keep the existing cabinet. So far so good. Much more accurate than the old analog control and a lot less expensive than replacing the cabinet. Thanks.

Joe1 I Purchased the Auber and I am currently getting to know it. But it is definitely a major step up from the analog thermostat control that came with the unit. Still learning how it interacts with the Cookshack, but the Auber unit is definitely going to make a big difference. I would definitely recommend it to anybody with an older analog smoker. Will keep you posted.