We've had tons of success smoking pork shoulders, beef brisketts, whole chickens, burgers...you name it, we've done. And all of the advice I've gotten on this forum has in extremely valuable...thanks!!!
Does anyone have any experience smoking pork of beef sausage? Would the casing on the sausage prevent it from really absorbing the smoke flavor??? My wife and I would like to throw some Italian sausage in the WSM while we smoke our burgers later and any tips would be appreciated! Thanks!