Smoking sausage links

Buster Dog BBQ

Anyone got any ideas for smoking sausage links? I am assuming about 250 dome, take casing off and cook to about 170. I prefer to do andouille (sp) if I can find it. Otherwise it will be Italian sausage.

Unknown

Buster Dog BBQ,
I just smoked some homemade sausage last night --veal shoulder and pork fat, spices, in brat-sized (hog)casings...smoke came through just fine, beautiful smoke ring, not cured so center did not go pink, casings became brittle only where I had air gaps--I'm not an experienced sauage stuffer and the Kitchen Aid setup is hard to bleed air on...if there's a chance the sausage you want to smoke won't hold together, I'd leave the casings on ...I used indirect heat, with plate setter legs up, grate temp 220 (which on my large left dome temp at 200--not sure why, I'm only a month into this, too. (Here is where my using a Maverick dual probe thermometer to measure both grate temp and food temp really helped my confidence as a newbie) After egg was stabilized I added 3 smallish chunks of cherry, then the sausages right on grate (drip pan on plate setter) They took about 90 minutes to get to 165 degrees (acc. to Alton Brown recipe on Food network web recipe, the 'done' temp for sausages is 156, but I wanted to play it safe,,,) ... those at outside edge were more done and could have come off sooner... this batch might be too smoky even, so next time I will try two chunks of wood...[p]If you google "smoked sausage" at the bottom of the page it will pull up some hits from a couple years back that were helpful from this forum...[p]anyway, that was my experience,,,sorry for the long post...i am loving the egg...
Smoked sausage on a hard roll for lunch today...yum[p]good luck! [p]