Fired up the offset smoker tonight. I put the skewers of summer sausage on some positioned fire bricks and used the thermometer from my turkey fryer to monitor air temperature. The sausage went in around 5 and came out at 9. I didn't use any wood chips, just a hardwood charcoal heat.
Here are the coals firing up and the sausages waiting for some heat.
I did my best to keep the air temperature around the sausage at 200 degrees F. Worked for most of the time. I did have some spikes and one pretty good dip.
Pretty good. I think they will be better tomorrow after some time in the fridge.