Soak 2 cups of hickory chips (oak, apple, pecan, and mesquite can also be used) for about 1 hour prior to use. Mound 2 1/2 pounds of charcoal briquettes in the center of the grill and light them. Let burn for 40 minutes. Add the chips and allow them to smoke for about 10 minutes. The interior temperature of the grill should be 300?F.
Place the raw sausages around the outermost part of the grill rack. This is to avoid direct heat. You want the sausages to absorb the maximum amount of smoke flavor before it is fully cooked. Check the interior temperature from time to time. If it exceeds 325?F., remove the cover for about 2 minutes and spray the embers with a mild vinegar solution, 1 part vinegar to 7 parts water. Spray as often as necessary, but remember smoke escapes each time the grill is uncovered.