My favorite part of cooking on my wood burning pit is throwing some sausage on there to snack on while the large cuts are slow cooking..And I just purchased a grinder and a stuffer so that I can start making my own.
Question is: most of the recipe's I'm interested in have you smoke the sausage at around 165* for an hour. I'm thinking this would be best performed in an electric cabinet style smoker, and probably easier to buy one than to make.
Does anyone have any recommendations on this type of smoking and what amoker they have had good success with? I'm looking at doing about 10lbs of sausage at a time.