I had my first run at smoked summer sausage this weekend. Once again the WSM does the job. I have been cooking it in the oven, but no more! The sausage took on a lite smoke flavor, not the liquid smoke flavor I had been using. I plan on using hickory next time I make it, to try to get more smoke flavor through the casing into the sausage. The only problem is I didn't make enough, it's going really fast! /infopop/emoticons/icon_biggrin.gif
