Both times I've smoked raw sausage, it looks picture perfect on the egg. Before I can even carry it in the house, it shrivels up. Tastes great but looks bad.
Any idea why?
Used the plate setter both times. First time was at 230 and second time at 300. Judged by appearances when it was done. Used a different brand of raw sausage each time. One from a local butcher and the other from Elgin Southside Market. Both ended up shriveled up.