Our family has been doing this for years and I am at very least a third generation smoker.
We use a cardboard barrel and hang the links on broom sticks.Cover barrel with a couple of rugs and adjust temp and smoke by cracking open the rugs as needed. Temp measured at top of barrel directly under the rugs with a digital thermometer. Temp kept at 225 to 250. Smoke sausage for about 3 hours turning them every 45 minutes. After that time it is ready to eat. As long as it is fatty enough they will not dry out. We like the sausage best the next day after cooling in refrigerator over night. Tried making a lean batch once and had to throw it all out.Wood choices are Cherry, Hickory and/or Apple. Just finished a batch yesterday and it is awesome.
Smoke em if ya got em.....John
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Smoking Polish Sausages - How Long? by: SmokerBill
As long as it takes. When smoking them, keep the smoker temperature down if possible, to between 180-200 degrees. At that temperature it should take around an hour to bring the sausages up to the correct internal temperature, which is 155 degrees. Cooking them any hotter will cause the juices to run out, and they'll be dry and mealy.
