Today is my day off, so I'm firing up the smoker, to take advantage of the gorgeous weather and some sausages in the freezer in need of smoking. I use an electric smoker (much more consistant smoke and also our Condo assc. doesn't allow charcoal/open flame grills.) Usually pecan wood is used in the smokeing of Anduille, but it's hard to come by here, so I fell back on one of my old favorites, apple wood. It gives a very sweet, subtle smoke unlike hickory or oak. Pear is also very good, but I'm out at the moment. You could also use cherry, as well.

First up are some Porto-style Chorizo


Second are some Cajun Anduille


Here are the three on the smoker

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