Hello SMF im new to smoking and just found out about how sick you can get if you smoke sausage and its not cured... So my question is does raw store sausage come cured already or do I have to take measures myself. Also I plan on smoking a beef brisket, ribs and pork shoulder. Any tips and cooking times I should know. About how many hours a pound and a good tempature to work with. I have a Char-Broiler grill with off-set smoker I jus purchased. Also if i cant find any chunk apple wood i jus plan on using charcole and apple wood chips. And I plan on applying a dry rub to my ribs and possibly shoulder, good idea, bad idea? And i wanted to mop with a combo of apple juice and apple cider vinegar, good or bad idea. Well thanks in advance for all you guys help.