smoking sausage

[Danbow]

I have some fresh venison/pork sausage a buddy of mine does and want to smoke/cook it in the smoker. We do these open fire on indirect heat for about 2-3hrs regularly but without an idea of what the temp actually is. Does anyone have a clue as to what temp and time for a ready to eat sausage should run for?

 

[40 caliber]

I do regular store bought hot italian sausage. I like them at 190 but i think most would be happy at 165-170.

pull one at 165 and see if you like it. if not go for 190

 

[Danbow]

what cabinet temp is recommended? 225?

 

[Danbow]

Disregard the last post. I saw what I needed on the apple sausage post. Thanks