Greetings, all. I've been "smoking" for 20 years but never once did Da Wife ask me to smoke raw brats and Italians and I have no clue on how long they should stay on. I use a vertical charcoal smoker (the kind that looks like a shoebox on end, with wheels) and the front loading door and three pull-out shelves. I'm an experienced user but not on this so I thought I'd see what you have to say. Thanks in advance and Keep On Smokin'.