I often use indirect heat both with and without smoke when grilling brats at home, and there's definitely a difference in flavor (especially if I'm cooking brat patties). And if I use a small grill that doesn't really allow for indirect cooking I make sure the fire's on the low side.
Has anyone ever tried this? Favorite wood? What's YOUR killer app for brats?
Yes - in fact one of the first things I smoked on my CharGriller Outlaw was a family-sized package of Italian sausage and they turned out incredible. My favorite wood varies with the type of sausage, but usually it's a combination of hickory, applewood, and corncobs (a trick I learned from a couple of Pennsylvania Dutch smokehouse recipes).
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.
Nice looking brats. You could give the guys down in the Hill Country or up in Wisconsin a run for their money. I knew a guy that had a Polish deli and I went and helped him with a couple batches of sausage 4 or 5 years ago. I'm sure I've forgotten most of what I learned.