So you just throw a roll/log of sausage on there and smoke it as a big roll? Then slice it up or crumble it up later or what? If I'm missing something let me know. To me, I think of B&G as a roll of ground up sausage, like Jimmy Dean breakfast sausage. I've made "fatties" where I use sausage as a coating over a filling, or armadillo eggs, where I cover a jalapeno with sausage, but I've never taken just plain ol' sausage in a roll or in patties and smoked it like that by itself.
I throw it on the smoker as a big roll (either half the roll or the whole thing) and then slice it up.