Hang sausage

[OU812]

The recovery time will be shorter every time you rotate cause the sausage is getting closer to the cabnet temp and creating a thermal mass.

Speaking of thermal mass put bricks under the V pan one on each side of the drip pan, the one under the puck feeder you will have to break in half

[Roadking]

If you are smoking meat never set your cabinet at or higher then 170 degrees F. around 160 degrees is tops. The fat in the meat will start to liquidfy.

Here's some good reading for you: http://www.wedlinydomowe.com/smoking-meat.htm