I have just smoked my first 25lbs of garlic sausage in my new sausage maker 50lb. electric smoker.I find the sausage turned out too dark and my temperature was running way over set point i.e.:i set it for 155deg and saw it at 168deg when I came back to check it after 1 hour.I did fill up tray with pellets from the wood stove and added a little water to them,not sure if that was right thing to do.I removed sausage after 3 hours and finished them in hot not boiling water till internal temp was 158degrees.