hi, i am new member from maine who has smoked on a wsm for about 4 yaers, mostly pork chicken and brisket. i occasionally throw in a top round roast or round eye. i am ready this late in the season up here to experiment a little. first thought is some bratwurst. picked some up from the local supermarket at a real good price. they are kayeem pale ale brats. i want to charcoal wood smoke them. anybody have temps times remps etc, i would appreciate.