Smoker

[Farley]

Last years summer sausage it was -6 overnight. Took almost 20 hours for 25lb batch. i made the mistake of not rotating and got the same results as above with burnt ends. If I would have rotated, it would have been better. Also next time i'll run temp probes in both the front and back. Quite a bit of difference between the two. Note the improvised hangins system.

[reinhard1]

i wonder if laying them on racks horizontaly would be a better option. i have done thuringer in the oven on racks horizontaly on wire mess racks. the first batch i done this way the outside tubes were more done than the center ones [but not much]. so the next batch i only put half a batch in at a time and put the tubes more in the center, since the heat on my stove has a more direct impact on the side slots. the 3lb tubes turned out great but of course nothing beats the smoker and i dont like to use liquid smoke .

have you tried the tubes horizontaly, and if you have which one do you prefer? i understand not all smokers are the same and i guess i'll find out on the Masterbuilt myself but it's good to get input with different ideas. i'm realy going to get into "specialty" sausage. by that i mean trying things with different additions to already existing sausage i have. also Third Eyes method for canadian bacon along with venison bacon as mentioned on other threads. good luck.