Maybe this will help:
https://www.smokinitforums.com/index.php?topic=1287.0

Hey

Did your install work? I just ordered and plan to do the same. Looking forward to adding the switch which i doubt i'll hopefully never need.

Welcome from Delaware, Jim!

Charlie,
Did you soak your casings? I had one batch of tough casings on my sausage before I started to soak overnight. Since I have changed, excellent luck. I also put a splash of lime juice in the water while soaking. You could have bad casings also. I have had good luck with Butcher Packer & Syracuse Casing.
My new method for temps are 130 deg for 1 hour to dry(no smoke), 150 for 1  hour with smoke & 180 deg (with smoke) until  sausage hits 152 deg. I do not go to 165. I then program smoker to drop to 140 deg if I happen to be missing for a few. Bottom rack does cook faster. This  lets me finish in around 3- 3.5 hours instead of an all day deal. Just be careful you get them off when they hit temps.
Hope this helps.

Hi All -

Just ordered a 3DWiFi.  This will be my first electric smoker.

I live close to Lake Michigan and spend a lot of free time kayak fishing; catching mostly lake trout, salmon and cisco whitefish. I have been cold smoking the salmon (lox) and hot smoking or canning whatever other fish  don't get consumed fresh.

Cold smoking with a Smoke Daddy on an uninsulated  propane smoker on a windy winter day is terribly frustrating! I am really looking forward to letting the SI-3DW and Bella automate some of that.

Along those lines ... For those of you who cold smoke in very cold ambient temps, can the Auber PID hold temps in the 70-80F range?  On my gasser, I would initally warm the cabinet by flame, and then babysit it for 8 hrs of smoke, adding bursts of heat or ice to try to control the temp.  I'm hoping that the insulated cabinet and PID makes this a lot easier.

Best to all!

Jim