- 1). Remove the wood chip box from the smoker. Lift the lid of the wood chip box and fill the box with hardwood chips or chunks. Put the lid back on the box and put the box back inside the smoker.
- 2). Fill the water bowl with water or a marinade to about 1 inch below the rim, then place it in the smoker. The bowl should last for two to three hours.
- 3). Open the smoker cabinet door. Turn the knob on the propane tank counter-clockwise to open. Push in and turn the burner-control knob on the smoker counter-clockwise. Push the ignition button several times in quick succession. If it doesn't light within a few seconds, turn the burner-control knob off, wait five minutes and try again.
- 4). Close the door of the smoker to allow the heat to build up to between 200 and 250 degrees Fahrenheit.
- 5). Place sausage links on the racks. Leave space between links so air can circulate. Only make one layer of links per rack. Set the links quickly to prevent smoke and heat from escaping the smoker.
- 6). Smoke the sausage for two to three hours or until an internal temperature of 160 to 165 Fahrenheit is reached. Use a meat thermometer to test the temperature of the sausages.
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