Hey Piob, thanks man!
It's the Masterbuilt
. I don't know if you can beat it for $180 shipped...
Yup, did put pink salt in the meat, but more like 1/2 tea spoon for what i estimated to be about 2lbs. I had a 9lb shoulder and used up about 3/4s of it for the sausage and then smoked and pulled the rest. I thought it was a bit odd that the meat with the cure turned pale very quickly (you can see the difference in the side by side pic), but after a day in the fridge it regained some of its color back. I was thinking about starting the smoker at 250 next time with the chips in there and really getting them smoking and then quickly throwing the sausage in there and turning it down to 155 - what do you think?
I smoked some bacon in there before and had some good smoke going, but I think I may have turned it up to 180 or so since I wasn't really worried about all of the fat rendering. That, by the way, turned out really nice, however, I cured it in plain kosher salt for three days and must have used way more than I needed to so it was salty as all hell, but still good. Went well with unsalted eggs, or as a component of another dish.