Just tried my first smoke with the new smoker.
I got Usinger (of Milwaukee) sausages (from Sam's Club, bulk pack with about 18 sausages).
I preheated the smoker, then started the bisquettes. The thermometer in the door read about 220 F. I had a remote probe unit on the second shelf from the top it never read above 156 F.
I hot smoked them for about 3 hours. They taste great but they were dry and the casing is tough as leather. When we tasted a sample at the store they were juicy and I don't rememnber the casing being tough.
2 questions the seemed to be a big descrepcancy between the two thermometers, why?? I obtained an oven thermometer and will test it again this week.
What did I do wrong, did I cook it to long, to make them dry and tough??