Finally got my share of the sausage harvest from this past November. Last saturday was sausage making day so me and 19 other uncles and cousins spent the day grinding, mixing, and stuffing endless amounts of deer and pork. I'm not sure on the specifics of the mix or what seasoning we use since my job every year is to cook the massive lunch for 20+ hungry grown men. This year I did over 120 bacon wrapped dove kabobs with pepper, onion, and shrooms. Didn't get any pics of that but it turned out great cooking them on two 22" Webers (my dad's old one and one from an uncle).
Anyway, I ended up with 35lbs of (somewhat) smoked sausage. I tried the original product and decided that it wasn't smoked enough for my taste.
So I fired up the Pit barrel with a couple leftover briquettes and two chunks of hickory.
Then took 10 sticks of sausage and hung them on the rebar set slightly to one side to avoid any direct rising heat. The barrel was never really hot, and the heat coming off the smoldering hickory was warm, but not hot enough at the level of the sausage to cause concern.
The finished product was great and I like it better than the original. I think I will split everything down the middle eventually so I have a 50/50 amount of original and extra smoked.
The pit barrel also worked great as a mini smoke house for the sausage. Temp never rose to a point that would have me concerned and the two chunks of hickory and 5 or so leftover briquettes lasted about an hour, all the while giving off good smoke. Total time smoked was around an hour.