First deer sausage smoking. Tips welcome.

[Tiffin]

It's going to be a rainy weekend so I'm finally going to get my venison smokies made. I'll be using a 25 lb spice kit from a local butcher.
So this is my first time using my grinder as well as smoking smokies so all tips and advice are appreciated.  From temps to approximate temps and good wood for venison.
Have a maverick et733 on one day shipping from Amazon.
What does everyone use for hooks for hanging in the smoker? Is there any cheap home build ideas?
Thanks in advance!

Tiffin

[Tiffin]

Apparently I'm blind and just saw the stickied post so I'm going to give that a good read. Looks like a lot of good info.

[tskeeter]

I use smoke bars to hang sausage in the smoker.  Some are aluminum angle bar from Home Depot.  Others, angle shaped stainless steel.  I prefer the stainless, because I can throw it in the dishwasher to clean.  The aluminum I wash by hand.

To use, the smoke bars just sit on the flanges that support the stock racks.

[Tiffin]

Do you happen to have any pictures tskeeter?
Also while kevinG's post answered about 98% of my questions he did not cover making individual smokies  rather than coils. Any tips on that?
Thanks, Tiffin