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Does that cooking rack have balls under it?I have been smoking various flavors of link sausage on my Bull for several years. It works pretty well. In the settings you can adjust the temperature offset by up to 25 degrees to make the unit think it’s warmer than it actually is. Just did some chipotle cheddar sausage and weekends ago. Smoke until internal temp hits 150-155 then into an ice bath to stop the cooking process. Let them dry overnight then I vacuum seal and freeze until I need them. I haven’t done summer sausage on the Bull as we have a large capacity smoker that will hold quite a bit at one time. I know there are people on this forum that do use their smokers for summer sausage
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I used foil balls as spacers for the racks. Started doing that awhile back when making jerky. Needed a way to stack jerky racks vertically. The tin foil balls are fairly sturdy, easy to move around, quick to make and cheap enough. Maybe one day I’ll get fancy, but it’s working well enough for the moment!Does that cooking rack have balls under it?