You must have some "plain" folks around you. They usually have a more German take on sausage spice wise.
Its naked and at 185. This is my first all day smoke (in a kamado style) and I'm amazed at its very steady burn. Set it at 225 at 6:15 this morning and it hasn't budged a bit, and it's been getting rained on lighty for the past 2-3 hours.
Ordered a nice 2 probe thermo. this morning, my 4 y/o $15 walmart unit is dead as I found out this am. I hadn't lifted the lid once till a little while ago.
Yum he says as it gets pulled. I normally foil a butt. This time I put it back in (pulled) with a big sweet onion diced with a half bottle of Stubbs for the he!! of it. We did this with a whole hog years ago for a buddy's wedding, of course there was a lot of beer involved. I remember enjoying that pig for months. That whole hog got pulled.