processhead You are right on target. I have a Weber kettle and am using a Slow 'N Sear from SnS grills. A found a rotisserie setup which includes a ring about 6 inches high. I have mounted the grate on top of that which gives me a little more height and if I use the “snake” method in the Slow N Sear, actually doesn’t do too bad, but with this setup you can only refine so far. Hard to seal the smoke in. Anyway, given that my setup is a little primitive and with input from patient people like you and the others, I get along OK. Thanks again for your input, I really appreciate your time.

Well, I put all my theories aside and did just what you folks suggested. Slow baked in oven, summer sausage seasoning with Waltons Hickory Smoke Seasoning and Carrot fiber. Gradually increased the temp and ended up with my best summer sausage to date. The casing was a little wrinkled, but taste and texture was great. Also did some hot dogs with the Chili Dog seasoning and some Carrot Fiber, another success. The Chili Dog Seasoning is really great. Thank for all the support.

bocephus Thanks for your time answering my questions. I am going to follow that advise. I am working on a method to monitor water temp with a probe from one of my meat thermometers. Thanks for your time.