Let me start out saying I have done a few BBQ's, smoked some brisket, turkey and pulled pork but I'm new to smoking sausage and ask if anyone smokes their breakfast sausage or polish sausage with apple juice (or any other type juice) in their water pans? Adding moisture to the surface of the sausage seems to be in conflict with the purpose of drying them before applying the smoke. From what I have read, the purpose of "drying" the skin on the outside is to get the smoke to adhere. Do I have that right? I have my smoker loaded with 15 pounds of both types of sausage and noted on one of the recipes that I should "put sausages in steam cabinet".......I am not using a "steam cabinet" for this process and only wait for the sausages to dry enough to apply the smoke. Assuming I SHOULD NOT apply the apple juice moisture, I will only apply the smoke and see where it goes. Worse comes to worse, I can "steam cook" them in apple juice when it comes time to eat them. Should be pretty easy that way. What say the experts?