wittdog it's looks like with the neddle value I could get the temp down to the 175- 185 range i have not play with it at those temps yet to see if it will keep the wood let. what is the range you should be at to smoke sausage?
Link it depends on who you talk to...when I do sausage I start at 120* for about an hour to dry the casings (I use natural casings and like the snap of the natural ones....I've found that if the casings aren't dried they tend to be tough...My.02) then I smoke it at 145* for about 2 hours and finish at 165* till the internal sausage temp hits 155*...somewhere around 180* the fat begings to liquify and this can change the finished texture of the sausage...I can smoke the sausage the whole time around 165* but you will have more shrinkage...you should be able to get wood chips to burn at those temps....