A coworker is wanting me to smoke some venison sausage for him. He already has it processed and ready to go. Any tips for this? I am going to be using my 18.5 WSM. As far as woods I have on hand. I have pecan, cherry, and oak left. I was going to try and hang them off the top rack with some metal ties but I was unsure of the temp to smoke at and what wood would work best. Any info would be appreciated.