It was a success! My kids (5 & 6) were on their seconds when I was just sitting down for my 1sts.
The sausage was delicious. It had the texture of kielbasa.
I just winged it with the spices and the sauce. Next time I will keep track of what I do and the amounts.
I learned a few things with the heat/smoke control.
One issue, maybe the Board can give some insight...
I removed the skin from the thighs, did my spices and put the skin back on for the smoke.
When I was done the skin was like leather. I couldn't gnaw through it. It wasn't an issue for me because I removed the skins to pull the meat.
What is the term for the skin when its cooked like that and how do you avoid it?
Next time I think I will wrap the chicken about 2.5 hours in. There was just a bit too much smoke for me.