I just finished seasoning my home made smoker yesterday and have been iching to smoke something so due to working 7 days aweek I figured a fatty would be the ticket due to a shorter smoke time then most meats. I went with johnsonville sweet italian link sausage removed from the caseing s due to the store I normally deal with was closed by the time I got out of work.I stuffed it with jalapenos, green onions,mushrooms, swiss and colby cheese and a roasted garlic/parmesan sause. Smoked with apple wood for 2 hrs @ 225 deg. Outside temp was 18 deg. Until It was 170 deg. (Maybe little too long but not at all dry....very juciy!!!) I am very impressed and my picky wife also gave a 2 thumbs up. I will definitely try different variations in the future.