I built an outhouse shaped wooden smoker. I make a wood fire in the bottom on the concrete slab with oak and regulate with the dampers. I let my sausage stay over night in the fridge and smoked the next day. I started out at around 130 for 2 hours then slowly bumped it up over the next 4 hours till I got an internal temp of 160 then cold water bath. Sausage looked great to me. Only complaints was the casing (hog casing) was a little chewy. Not as crisp as I would like but not bad. And my kids and wife said it was too smokey. Questions: What controls the crisp/toughness of the casing? How can I get less smoke flavor with a wood fire? Can I shorten the smoke time, heating it up faster? Thanks in advance.