Smoking Sausage- Minion or Snake?

[JRAiona]

I'm planning on doing some sausage. The cooking process calls for smoking for 2 hours with heavy smoke at 130 then raising then raising the cook temp to 180 cooking to an IT of 155. I have an 18.5 and use a Guru DX2. should I use the snake method, which I have not done as yet, or should I use the Minion method. If I use the snake what is the best way to place the wood. I appreciate any advice. Thanks guys.

 

[Dwain Pannell]

I use the "C", Fuse, Snake, etc without a controller. I raise temp by stacking charcoal and widening the stack. With a controller you can simply twist a knob.

 

[Dustin Dorsey]

I use the snake method I ripped off from Dwain's posts. Of course in this heat I could smoke without the charcoal. Last time my Wsm was 130 in the sun.

 

[JeremyMSmith]

I usually go minion at 275 F for about 30 mins or 155 F internal. If I cook too low, I find the hog casings don't tighten up! :/