New Member with a DH65 for home use. I want to smoke sausage links in the 65. How would I go about it. Tie sausages to the top rack and let hang, cook with two stages. First dry heat at 130 degrees for 1 hours then 150 degrees with smoke and steam for 2.5 hours. When finished, cut off smoker, leave door open for sausage to get some color and dry out. Is that a good plan?