Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Personally if I was smoking chicken sausage I would do it at a smoker temp of around 225 and smoke it until the internal temp is 165-168 and I would expect that to take 1.5-2 hours
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.