My question is how long would you guys recommend and what wood? Or any other suggestions you can think of.
Also what would be a good temp?
Thanks - Josh
I really wouldn't worry about the directions too much, especially one that says to go by time and not internal temp... chicken is chicken and sausage is sausage. As long as you put your therm in the thickest part and cook to a 165 IT it'll be great.
Fire up the smoker and cook it 300- 325 to you get up to temp, if you want to give it a crispy sear at the end over some hot coals that's great too..let it rest and chow down!
Any smoking wood would be fine...hickory, apple, cherry, pecan, oak