First off hello! Ive enjoyed reading many of the posts on here. I recently purchased a Smokin It 4D. It's been great so far and now I'm ready to take a stab at SS. I've done several batches of SS previously but never on such a precise smoker. I'll be hanging from the top rack which leaves plenty of height off the heat source so I don't anticipate the wrinkling many have experienced. Can you guys give me some advice on temp and times while cooking? I was thinking of starting at 130 for 1.5 to 2 hours to dry the SS with no smoke. I'd then bump to 140 and start the smoke. I'll be starting the jerky dryer then as well. Everyone on the Smokin it site says its a must for sausage. Incrementally bumping to a cooker temp of 175 max. I'll pull and do an ice bath around 155IT. I'd love to hear what y'all think. Hopefully I'm heading in the right direction. Thanks.