I've got frozen Johnsonville Brats and unfrozen Johnsonville Garlic sausages on the Brinkmann today since about 1:30. Smoker temp is 250 and the wood is white oak. I've also got vidalias that have been cut in to chunks and seasoned with evoo, cbp, garlic and kosher salt, Johnsonville lil' smokies seasoned with my rub, and some abt's. The abt's are from my garden. They're supposed to be not hot, liars! They've been cut in half, veins and seeds removed, filled with onion/chive cream cheese, topped with a lil' smokie cut in half lengthwise, and topped with a piece of bacon.