Suggestions for first Sausage Smoke

[CUTiger80]

I love a good onion sausage and so I bought some a while back from the local butcher and put it in the freezer.  I have always cooked this on the grill before, but now that I have a real smoker, I want to try smoking it, but I need some guidance to make sure I don't mess this up.
The sausage is about 1 lb. and about 1" in diameter.  It is all one long piece that is coiled up like a spring.
My questions for you sausage experts are:
1) Should I cut it into links or cook it whole?
2) What temperature should I smoke these and what type of wood?
3) I believe that the IT should reach 165 deg before pulling them out.  Is that correct?
4) Any idea of about how long this will take?
5) Should I apply rub or BBQ sauce or just throw them in and eat them like they are?
Thanks in advance for you guys help with this.

 

[jcboxlot]

If you keep whole, cook to 160 degrees with smoker at 230 degrees. (whole or sandwich size)  Usually takes me 2 hours.

If you cut it up (inch chunks), mix with peppers and onions while in the smoker (olive oil and rub) foil pan or cast iron.

I use cherry wood, but any will do.

They will be pretty juicy if you don't hole poke them, sometimes a grill sear makes them look better. 

 

[CUTiger80]

John,
Thanks for the info.  If I were to cut them, I was going to twist them first and then cut them into 3-4" links, leaving the casing intact.
So no rub or anything on the outside?

 

[jcboxlot]

I guess it can't hurt, but with a casing I never really tried it unless cutting into tiny chunks.