Get your smoker to 225F degrees. Add 2-3 chunks of wood of your choice.
Add your sausage. If you are using spiral make sure there is at least half an inch between the loops. If you are using links you can hang the sausage too. Just make sure there is space between them.
Maintain a temperature of 225F until the internal temperature of sausages registers 165F.
Remove from smoker and rest for 5-10 minutes. Serve and enjoy or refrigerate or freeze for later use.