Thanks guys!!!!
One thing I did find is the sausage did not cook as evenly at the bottom. I did not rotate the sausage on the hanging bar. Like I said, this was the maiden run, so next time I will flip it top over bottom during the smoke. There are two of the lengths of sausage that are "soft" so I don't think that small portion was fully cooked to 152* (or even close). Even though it did have cure, I'm cutting that small section out.
I guess this is an indicator that the temp difference at the top of the Weber smoking rack is very different from what would be about half way between the top grate and lower cooking grate (if the grates were being used - this is a description of the location of the bottom of the sausage as it hung). I did not expect the difference to be this much over the length of this smoke. I've seen posts where others rotated their hanging meat, but prior to using the e-WSM I used stacked flat grates on top of the top grate for my sausage and smoked them flat, so I did not think about this.
