Stronger flavor: hickoryMilder flavor: pecanFruity flavor: apple
Prepare the smoker and get it to steady 225F°. (If using gas or or electric smoker, set it to 225F° and preheat for about 20 minutes.) Depending on the smoker, place the water pan underneath or near the meat.
Place sausages on the grate and make sure they're not touching each other. (You can insert a digital thermometer probe into one of the sausages through the end, towards the center. Or, simply take a temperature reading after 2-3 hours.)
Keep the smoker lid closed and cook for about 3 hours. Sausage will be done once it reaches 165F° internal temperature. Note: smoking time will depend on type and size of sausage so make sure to check internal temperature.
Nutritional notes: each sausage will have it's own nutritional value. This nutritional value is calculated for Italian sausage. Take the sausage out of the refrigerator before starting to prepare the smoker so it warms up a bit. Much like all other meats, you shouldn't smoke sausage cold straight from the fridge.