I did review many of the posts about sausage smoking. This gave me information about the drying overnight, temperature , Etc. Many of the sausage post dealt with summer sausage and snack sticks. I am still baffled by the temperature setting and the number of hours to smoke. Most of the other meats that I've smoked so far have been fairly consistent with the times and temperatures. looked in that section again this morning and I did find one comment about not having the water pan when doing the sausage. So maybe that is where this partially went wrong.