Originally Posted by gtr
I did some in my Chubby, and they turned out fine, but it's better to find some way to have them hanging. I did them on the grates and didn't really like the grill marks. It was by no means a disaster, but it's just better IMO to hang them to cook.
As for temp control, it's pretty much about what you're comfortable with. Maybe do one batch one way and another batch the other way and see what works best for you.
That's a good idea to try both ways. I have a feeling the propane smoker will be easier to control, but damn, I hate to resort to propane instead of my Party. I was going to rig up a hangar for the sausage.