Step 1

Start up your smoker and bring up to a steady 250F degrees

Step 2

Add sausage links to top grate, spaced at least an inch apart to allow for smoke circulation. Alternately you can hang the sausage links.

Step 3

Add 2-3 chunks of hickory, or wood of your choice.

Step 4

Maintain a temperature of 250F until the internal temperature of sausages registers 165F.

Step 5

Remove from smoker and rest for 5-10 minutes, then serve. If storing, plunge in an ice bath to stop the cooking process.