Smoked Mild Italian Sausages

Smoked some mild Italian sausages today, I typically do them indirect at about 275. When the IT hits 120 I turn the egg up to 450 until done. I find they turn out juicy with a good char..... without the casing breaking open. I usually use apple wood chunks for flavour but didn’t have any left so used Post oak instead, worked great and the kids like this better. Served with homemade baked beans, coleslaw and Greek veggies. Finally some nice warm and dry weather so we ate outside, been a long time coming!!