Sausage pix

So how long did you do them for and what temp, if you don't mind

Well, the fresh sausage, I just froze (raw), and then either grill it or cook however necessary. The andouille turned out fine, though I found out that if you smoke at a lower temp. ( at 130º F for 2 hours, then increase the heat to 165 º F for another 2 1/2 hours), that you can get maximum smoke flavor without rendering out all the fat by cooking at too high a temperature.

Great looking sausage!

I'm curious, why doesn't anyone use something like the Smoke Pistol to cold or low temp smoke items? I didn't know these things existed until recently, but if they work as advertised it seems like they would simplify cold smoking.

Awesome!