I recently baught a 6-rack bradley digital display unit. I have smoked summer sausage in my other smoker in the past and did not have any troubles. I smoked 30-35 pounds of deer venison/pork summer sausage the other day. It was put into, two inch casings about fifteen inches long, I had about 4-5 per rack. Smoked it at 160 dgrees and had to smoke for 24 hours before internal temprature reached 150 degrees. This seemed a little to long for me, with my old smoker it took aproxiametly 12 hours to do 25 pounds. Please give me any suggestions you have other than drink lots of coffee and just wait tell it's done!!!
See your other post