After some major mods to my little smoker I thought I would try to do some sausage. My wife and I have made our own sausage before with her Kitchen Aid stand mixer but we never had the means to smoke them. I got my Brinkmann Smoke 'N Grill BBQ to smoke at under 150 degrees so... here we go! My wife ground and mixed a polish sausage blend and stuffed them into links. We let them dry overnight in the fridge. The next day I got the smoker warmed up to 150 and got some pecan and hickory chips going. I smoked them at 150 for two hours and bumped them up to 175 slowly over the last hour with a final IT of 155. Then into an ice bath for an hour then set out for a 2 hour bloom. I think for such a small smoker it did ok. I will be making better hanging racks for the next round.
I'll let you know more after they are ready to eat.