I usually just cook em direct and they're always great. I'm interested in trying a low and slow today and finish with a sear in a 600°+ CI skillet. Anyone have any experience smoking these. I'm thinking around 250° for 2-4 hours but I'd rather have a better idea of the time from someone that's done this.
Also, smoke time on Elgin sausage @ same temp too? Thanks in advance
XLBGE- Napa, CA by way of ATX