My smoked sausages usually consist of Andouille, Kielbasa and Country. I try not to take them over 150. That being said, I use 98% of these types of sausages in other dishes like red beans n rice, gumbo etc where they are further cooked.
For grilling sausage, I almost always just use fresh, like bratwurst, italian etc.
GOSM smoker (gas)
Weber Gasser (2)
I'd rather have a bottle in front of me then a frontal lobotomy