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Old 12-16-2012, 11:10 AM   #23
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Join Date: 03-22-05
Location: Ohio

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)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM

I'd rather have a bottle in front of me then a frontal lobotomy
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