Sausage on racks vs. hanging

[Pkelly251]

I just started making sausage and am looking to purchase a SI smoker.  My pellet grill does a good job on BBQ but doesn’t get low enough temperatures for sausage.  The lowest setting is 180 degrees.  It seems like the #3 would be plenty big for my other needs, but I have read some think I would need to get a #3.5 or 4 if I wanted to hang sausage.  With a 3, I would need to smoke while the sausage is laying on racks.  I would appreciate you thoughts on if there is a quality difference between hanging and laying on racks?

Thanks

 

[Pork Belly]

Hanging sausage looks nice, you also get a nicer looking finished product without rack marks. I have made unknown piles of sausage on racks in  my Analog #3. It is not a disadvantage, just a difference.

 

[OldeSmoker]

I have an SI model 3DW. With the racks removed you can place sausage hanging bars in the top rack position. This gives you sufficient height to hang sausage in it.

 

[barelfly]

Like OldeSmoker states, you can use bars to hand sausage. You can purchase them, or make your own, which is what I plan to do at some point, just haven’t. Thought about using rebar and welding feet to each side to keep the bar in the track.

That said, I’ve smoked a good amount of sausage on the racks and they turn out great! I have a #3D as well,  so same size. You will love this smoker. They are great for so many uses.