Preheat the smoker to 250 F. and set it for indirect heat. Prep the smoked sausage links by slicing in to the sausage link every 1-1.5 inches without cutting all the way through the link.

If you want to try some expertly crafted sausage that still gets wrapped in butcher's paper, these are the links for you. I decided to test raw or smoked dinner/main meal type sausage, though many ...