Ive been reading the forums for a while and decided to join the crew. Im building a smoke house with external firebox for my smoke and heat. From what ive read on here its best to start at 100 degrees and go up 10 degrees every hour until internal temp reaches 152. Now heres the DUMB question....it appears that the general rule is to put sausage in smoker for the first hour at 100 degrees WITH NO SMOKE. Yeah its surely a rookie question but for the guys who use wood as fuel source , how do you accomplish this ? Thanks for any help you may have.