Fire up your smoker for cooking at 225-250 F.
Add your favorite wood (I used cherry).
Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
Remove from smoker and cover in foil until ready to use.
Serve with Sriracha mustard sauce, for dipping.