I'm thinking the vent should be fully open the entire time since the sausage needs to be dried some what.
What do you guys do ?
Leaving the vent wide open the full time is perfectly alright. I prefer to air dry my sausage in the refrigerator or counter. If I dry the sausage in the smoker, I leave the vent fully open. When I apply smoke and cook, I close the vent to half open.
Here's one more to add to the confusion:
I adjust the vent to maintain temperature, not adjust smoke flavor
With the pid maintaing 170 deg is not an issue !
Fuzzy gots no PID!
OH how do you live without it ?
When i do a few chubs in my Bradley i have the vent 1/2 open. When in my smokehouse i have vent full open for 4 hours then 1/4 for the remainder.
nepas
My vent is always full open for all smokes.
Matter of fact, its got enough smoke goo dried onto it that I have to break it lose if I want to move it.
get smokin
drano