I have a Brinkmann smoker w/ a side fire box. I've had lots of success smoking ribs, which is mostly what I do. But, a new market opened up locally with some great looking fresh sausages. I'd like to smoke these, but not to preserve, just to eat when they come off the smoker. I've had a lot of trouble finding good guidance on this: smoking temperature and approximate smoking times, best wood type, etc. Any help is appreciated.
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