A few years ago, towards the end of another brutal winter, I asked my HR department to allow me to throw a "Spring can't come fast enough dammit!" BBQ lunch. They insisted I change the last word to a cartoon swear but otherwise OK. And so a tradition was born. This is the 3rd annual. In previous years I've made pulled pork and spatch-cock chicken, but some don't like the smoke (I know, I know... heathens!) This year I've decided to do sausage (this will be my third foray into sausage, and my first with Chicken.) In order to appeal to a larger crowd, I've opted to go with Scarbellys' Chicken Jalepeno Mango recipe here: http://www.smokingmeatforums.com/t/107387/chicken-mango-jalopeno-sausage-revisited-with-recipe I'm definitely going to do some fresh, but am wondering about curing and smoking... How does Chicken sausage stand up to being cured and smoked, and how does the sweet and heat stand up to smoke? I imagine that smokey and sweet is a difficult balance to achieve - It certainly is in my favorite Ilays' --Edit: Man oh mandinga... I blame the new keyboard for the spelling errors!