First go in here so I thought I would show you all what I have been up to . I have an offset smoker that I made and I use a Pit controller,to keep the pit at a constant temp and the finish meat temp, is also controlled.
Next time I will hang the sausages from a rail as they started to get char marks on them , so as you can see, I ended up putting some baking paper under them, which eliminated that problem.
I have just finished smoking venison, rabbit, duck and 3 different types of pork sausages
Pit temp 225F, finished meat temp 155F , time 1 3/4 hours.
Wood was a mixture of tea tree and Ironbark and they turned out perfect