I should probably have to re-up my membership card. I haven't smoked meat in 5 weeks. Sorry.... I've just been busy and smoking is a full day commitment. Anyway, kinda pumped today. I've got a 5+pound flat brisket in the smoker, now wrapped for a little while but still needs heat to get it up to 205. Just put in 2+pounds of fresh hot italian sausage. I wasn't planning on it originally but it just looked so good in the butcher case yesterday. Presently, smoker is stable at 225, Slight chill in the air. Great day to smoke some meat. Now, I haven't hot smoked fresh sausage before but I figure, if I've eaten it, I can cook it. Going to judge it when it hits an internal temp of 165 and go from there; either go a little longer, or finish on the grill. I've seasoned approx. 1/2 with bbq rub and left the other side without. Figure the sausage is seasoned anyway. Here are some pics. Please offer some advice on the sausage smoking please.