Tuesday, June 9th - sausage smoking details

Someone commented and asked how I smoked the sausage yesterday. As with most smoking methods, I cooked 'low and slow', about 250 degrees with some hickory chunks. I find they tend to generate more smoke at the beginning of the process than nearer the end but that's OK. After about 45 minutes I figured they were done. They were almost BLACK but not burned in any way.... just smoky and very, VERY tasty! Next time I'll soak the hickory a little longer before I add them to the charcoal to see if I can mediate the smoking just a bit.