Choose fresh sausage or fully cooked sausage suitable for smoking
Preheat the smoker to 225°F to 250°F
Use wood such as hickory, apple, cherry, or pecan
Pat the sausage dry before smoking
Place the sausage in the smoker with space between pieces
Smoke until the internal temperature reaches 160°F for pork sausage or 165°F for poultry sausage
Turn the sausage occasionally for even smoking if needed
Smoke time is usually 1 to 3 hours depending on size and type
Remove the sausage from the smoker when fully cooked
Rest the sausage for a few minutes before serving
Store leftovers in the refrigerator promptly