Made 10#s of brats (Pigs or Pens Johnsonville copy), 5# kielbasa wit chunked ham in it and 5#s of Andouille.
One pic shows a half assed rig in he smoker where 2 jack stands hold up aluminum angle with the meats hanging on it.
I started out at 120* to 130* in the chamber. After 30 minutes the meats had real large bubbles of water on the to where it dripped through the grate. Took a long while to dry. I don't know why this happens.
When reached 152* internal I pulled everything. Sausages were very greasy and had a tough shell or casing.
Flavor is dead on, but smoking these things is nasty.
Brats were frozen fresh are are better then I expected.