Thanks for everybodies help with my temp problem on my other post. talked to Brian, he is fixing me up with a temp sensor & a new display. doing my smoking for the time being with a manual probe. but i have been lookin around on the net for just some general info on the amount of time & the temperature i should be cooking approx. 12lbs of smokies/sausage (smoking in the Digital 6 rack). every place i have looked will tell you everything but! also how long should one wait between stuffing your sausage & smoking your sausage? can it be done immediatly after stuffing? i ran out of time tonight. stuffed the casings & was going to let them sit overnight @ about 10c. & then smoke them in the morning. will this be a problem? i hope not. can you tell i am extremly green @ this? i had actually put quite a bit of thought into this prior to this, but until u actually have it all layed out in front of u, thats when u start to realize how little u know! any tips & info would be greatly appreciated. THANKS IN ADVANCE. HB
