I've search around a bit here and found plenty of folks making and smoking andouille, but haven't found specifics on the "how". I've smoked sausage before with varied results and reading around here I keep seeing something about an ice bath. I caught fresh made andouille 1/3 off at the Whole Foods here and snatched up a couple pounds of that and some chorizo. I know, a real man makes his own, and I have made my own sausage several times but I seldom catch a real decent sale at Whole Foods and cant afford to shop there usually, so I'm in on it and want to smoke the andouille. I have been so sad that all the andouille I bought in LA last year is gone...and gumbo would just never be the same without it. I realize Whole Foods is NOT proper LA style but hey. it's what I'm working with today. If anyone reads this soon, I really appreciate any tutorial. I know how to smoke but want to know any specific temps and this water bath thing. I've used water baths before, just not for smoked meats. Please clue me in! Also, in my experience, chorizo is usually cooked out of the casing like ground beef. Anyone smoke this stuff before? I have a very open mind! Oh, I want to do this today!