I think next time I am gonna add more cayenne than the book calls for along with a nice portion of chipotle powder. And a tad more salt. I'd also like to get some tanginess in there if I can somehow. But I suppose the sausage will get its tanginess and heat from the dish it is cooked in, e.g. jambalaya.
"Antonio" Bandera, Mini WSM, 18.5" WSM, Hasty-Bake Suburban, GMG Davy Crockett, OTG 22.5"