Smokin Some Sausage and Brats, Oh Ya (pics)

Ladeback69

I just put on some brats, kielbasa and Polish sausage for our neighborhood get together tonight. First time trying it out. Going low & slow at 225 with some cherry wood. I'm thinking a couple hours on the sausage, not sure on brats. I have meat probe in them. Dome at 200°. Raised grid st 198. Brats already at 86.

Cookinbob

Be sure to post how it works.  I have smoked Brats twice (Johnsonville), and in the end the skin was incredibly tough, even though they went from the smoke to a bath of beer and sliced onions for a couple of hours.  Any more, I cook them direct, hot and fast (with a big grease fire).

Ladeback69

Forgot pics, sorry. My phone won't up load, I need a new phone. Will upload when done from better source.

Ladeback69

Here are a few pics when I put them on and I'm smoking beans too.