- Joined Jan 1, 2014
I have gone to Sprouts couple times since owning my MES to purchase sausages to smoke. I usually buy pork sausages such as Hot Italian, Andouie's etc. When Ive cooked them they have come out just a little dry. I have cooked them at 250 for about two hours. What is the best way to smoke these along with the chicken sausages??