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I don't usually smoke sausage in my smoker as it tends to dry it out. Chicken sausage is especially prone to drying out sue to lack of fat. Lately I have been smoking them using my infrared BBQ. I throw some chips in the pan and allow it to indirect cook for a bit (with smoke) then finish it on direct heat to get those nice grill marks. Nothing beats a nice grilled sausage in my opinion.