Forgive me..........for I have sinned......maybe

[fire in the hole]

I am planning some gumbo for my evening meal.........and I had to buy......yes, buy some andouilli sausage, about 1-1/2" dia. But I wasn't smoked. I have it in the smoker right now. I'm hoping that I can get a good smoke on it in 3hrs at 200 degrees. Am I right???? Or do I need to turn up the heat?????

 

[pineywoods]

That should be a high enough temp I have done uncured sausage that way and at 200 it finished in well under the 4 hour rule

 

[fire in the hole]

Hey...........thanks Piney. That takes a load off my mind.

 

[driedstick]

How did it come out??

 

[fire in the hole]

Hey stick............it came out really well. Lots of nice smoke color, sausage was done to a "T" and my gumbo was delish!!!!  Thanks for asking.