Smoknig Sausage at 130-140

[Greenenvey]

This is how I smoke snack sticks that have to get to 155-160 Internal.

I wouldn't smoke sausage that needed to be cooked again prior to serving like I would a Country Style sausage.

And maybe it would be better to smoke it lower for a long time. But, my snack stick batches already take 8-10 hours at these temps, and I sometimes need to do two 28lb batches per day. So, going low and slow all day doesn't work for me.

OK perfect,  thanks you