I realize that my traeger is not the ideal unit for making SS. The temp modulates quite a bit but in the end through careful monitoring of the sausage via internal temp probe the product turned out well. There was a little fat rendering but I pulled it and ice bathed it to put in check. The sausage isn't crumbly. It's not as dense as a commercial product and I assume that's more to do with the stuffing process more than the smoking?