There they have some pictures of "smoke sticks" which look to be triangular shaped metal bars. In the book Great Sausage Recipes and Meat Curing by Rytek Kutas there are some color photos around page 152. We promote local foods and centuries-old traditions of gastronomy and food production techniques. Once the casings have dried completely, smoke sausage for about 3 hours and turn them every 45 minutes. Alternately, you can place them in a preheated smoker barrel at 130F and keep the drafter open. I'm looking for a way to smoke sausage in my barrel smoker and am up for any advice you have to give me. Now an important point is the need for cure in smoked and/or dried sausage. Find an assortment of high-quality, state-of-the-art DIY smoking equipment at the Sausage Maker! Smoke your own meats at home with the best tools around. Hang the links on smoke sticks or sausage hanging rods for an hour at room temperature. Each casing should form links that are about 30-35 cm long. 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