Go to the hardware store and but "s" hooks.

 

If using S hooks you can hang from the vent if you aren't doing to much or hang from a support run across the top rack shelf rails. If you don't have a fan mod then you will want to rotate / flip for even cooking.

I normally just go horizontal on a rack / frogmats to keep everything in the same temp zone.

 

I hung them once and didn't rotate them end for end. Imagine my surprise when I cut into one to find the last 3 inches raw because I stuck the thermometer in the hot end. Now I lay them on racks and both ends get stuck with a thermometer. Have fun and let us know how it turns out.

 

Bradley makes sausage hooks.
Cabelas might have them.

 

Pretty easy to make your own hooks out of an old hanger or something of the like.

 

I wish mine was only 6', I have to use a step stool to load it


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I have a Bradley smoker also and have used it for sausage in the past but they are not tall enough to hang full length logs in . So my suggestion would be to make short 1/2 link approx 8-9 inch logs then you can hang them vertical in the smoker. mine cooks hotter on the bottom than the top because it needs a fan to move the heat around but doesn't have one. so turning them around like someone else suggested would probably make for a more even cook.:twocents Good luck

 

We give them a few hours of smoke then cook then either in the oven or crab boiler to 180*.

 

180 is way too hot they will be very dry.inside.I like the rotate method also.The key to good Salami is to warm the meat up slowly and gradually increase heat.i cook mine to an internal temp of 153 degrees and then remove and place in ice bath for an hour.If you have two small temp probes place one in each end to make sure temp is the same.i started out years ago in a small smoker and it is tough to get even heat but it can be done.

 

Have cooked many summer sausage horizontal in a Bradly.

3lb links stuffed full are a bit too long. I cut off about 3" before stuffing and they fit fine. Try not to fill smoker tight. 15lb batches work great. Enjoy!

 

Maybe that was my problem , I filled it with as many as I could get in it. bottom rack we drier and more cooked that upper racks. I had the thermometer in the upper pieces so to get them up to the desired temp the bottom rack was over done. Maybe they need a little fan in them to even out the heat.

 

When doing summer sausage I have found that smoking really doesn't help that much since the casing won't allow the smoke to penetrate.

 

:doh:

 

Summer sausage is cooked with steam.