Just for info, I had a rack free in my Bradley last week and decided to put some raw sausage I made into the smoker. I gave them about 7 hours with the CSG and I must admit they are really good. Quick, simple and efficient use of space. But make sure you smoke the raw sausage on the bottom shelf so if they are going to drip, they don't drip on your cooked food like smoked salmon (sorry don't mean to teach people to suck eggs, or should that be smoked eggs )
Cheers WW