I've smoked Italian Sausage a few times with great results. Throw them in the smoker at 210* and smoke them to an internal temperature of 155-160*. No low start (although I've done them at 180* for an hr. then kicked them up), no ice bath. They turn out with a delicious, smokey flavor. Give them a short rest out of the fridge to bring them closer to room temp before throwing them in the smoker. Simple approach, decent results.
That said, I'm always ready to try something different or better. Next time I'll give the above technique a shot.
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