OK
did a search as Smokin suggested and found exactly what I thought. It seems that there are unlimited angles to take on the art of Sausage preperation and cooking. (and believe me..I can't wait to dive in to this head first)
Of course, as always I will give it alot of research and you gentelmen have given me some great sites to check out.
in the meantime...what I wanted to find out is if anyone has some input on smoking the "Store bought" stuff....what I mean is the Summer Sausage that is always on display this time of year....as well as the polish sausage and bratwurst that are still raw and in the meat section of the supermarket....
I know basically that there is always an internal temp that you want to shoot for when it comes to what type of meat you are preparing..but what about...
1. wood selection
2. hanging as opposed to laying on grate
3. any type of rub or marinade to be applied although there is usually a casing
Keep in mind...I'm still just buying my sausage at the store and not making it at home.
Thanks again
cookin-n-arkansas