OK... So here's what I did during the 3 smokes that I've done so far:
Started by setting the smoker to 100F and left door cracked for 60 - 120 minutes until the outside of the casings were dry and internal temp was the same as ambience temp outside.
After that, closed the door, started the cold smoker, and stepped up temp to 135F for 2 hrs.
After 2 hrs, I stepped up the temp to 155F for 2hrs 15 mins. I cracked open the door for the first 15 mins to allow any moisture to escape, then closed the door for the remaining 2 hrs.
After that, stepped up the temp to 185F until sausage hit final temp (152 for summer sausage, 155 for snack sticks) . As before, I cracked the door open for the first 15 mins to allow moisture to escape.
My first smoke was with ~30 lbs of summer sausage. My next two smokes were with about 15 lbs of beef snack sticks each.
Everything turned out great! Definitely planning to follow this routine in the future!
Hope this is helpful to anyone having condensation issues!