I CAN PROBABLY HELP YOU. I AM A MEAT CUTTER AND I DO A LOT OF SUMMER SAUSAGE IN THE STORE WHERE I WORK. I CAN PROBABLY HELP YOU OUT BUT I NEED A LITTLE MORE INFO. SUCH AS WHAT TYPE OF SAUSAGE (SUMMER, COTTO, HARD SALAMI) AS FOR HOW LONG USE A MEAT PROBE AND WHEN THE INTERNAL TEMPATURE IS 165 DEGREES, TAKE IT OUT OF THE SMOKER AND PUT IN A LARGE PAN OF ICE WATER. YOU REALLY NEED TO REGULATE THE SMOKER TEMPATURE NO HIGHER THAN 190 DEGREES. IT WILL TAKE 6 TO 8 HOURS.

BJ DeVore