I got a great recipe from my grand father and it is super delicious. I tried my first batch this week with some beef and it turned out pretty good. It seemed as though the smoke didn't penetrate the casings I used. They were the fibrous kind.

I was wondering what you all use for your sausage casings when you smoke them? I have a traeger smoker and smoked mine for 2-3 hours at 140* and then up to 180* until the meat was 155*. Don't get me wrong it tasted really good but it didn't look like my grand fathers and have that really good smoked taste. I would ask him but he passed away a few years ago and I wasn't able to ask him before.
Any suggestions??