Smoked sausage on a Green Egg

internal temp not over 170? 
if you hot smoke a sausage, which is cooking it, but gently, you can run a fire anywhere from say 180-225.  250 max.  when the sausage hits, 160 (i wouldn't go to 170 myself), you can either eat it, or plunge it in an icewater bath. that will keep it from shriveling, and cool it quickly.  later, you can just grill it to reheat and eat.

i'm guessing you aren't talking about cold smoking either, but that can be done too.  just keep the egg under 100 or so.  there are some gadget-oriented set-ups we can explain if that's what you are looking for.

but the "not above 170" thing sounds like it's more about not overcooking lean sausage beyond that temp.  because 170 dome temp would be hot smoking, and hot smoking is ok within a range of somewhere around 160-225 (plus/minus).  if they mean 170 for the final temp of the sausage, in my book it's ten degrees too high.  heck, i'd probably not go above 150, to be honest.  anything iffy would be dead at 140

You can do it. 170 is a little tough. Mine will handle 180 or somfor a while. Dont let it get over your target temp

How long is the cook?

While you may be able to use any temp from 170-225 to hot smoke sausage (to 160 internal) ... the lower temps are more desirable if you want to get a decent amount of smoke flavor. 

It comes down to how much time the meat is exposed to the smoke.  At 225 it won't take nearly as long to hit 160 internal as it would if you could run at 170-180.  

I know this is an old post...but can I get a link to the NakedWhiz's method?  Tried googling it and going to the site...no joy.