That is odd because I run my Snack Sticks with the following schedule:
150 - 1 hour
175 - 1 hour
200 - 5-7 hours
And my sticks are not wet at all. In fact, my collagen casings have a really nice snap to them when I take a bite.
What kind of casings did you use and what size of casing?
How much water did you add to your meat during the mixing phase?
Did you hang your sausage to dry out prior to smoking?
I always hang my sticks/sausages overnight prior to smoking which definitely helps with the drying process. (For food safety reasons, only do this if you are use cure in your meat mixture).
How many pounds of sausage did you smoke?
Did you rotate trays during the smoke?
Did you see steam coming out of the Jerky Dryer? FYI, it is kind or hard to tell the difference between the steam and smoke. This is a video of my Jerky Dryer pumping out the smoke:
https://www.youtube.com/watch?v=9BBvKNFo25c