A buddy of mine makes his own sausage but doesn't have a smoker. So I'm smoking some sausage for him and getting half in exchange ;) the andouille is cured but the curry is not. I've had the andouille on at 130 in my mes for just over an hour and just torched some apple and a little alder to start the smoke on them. When the andouille is done I'm going to crank the smoker up and smoke the curry sausage fast since it's not cured.
