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. [IMG]