www.sausagemaking.org

I'm not sure if this is the correct section to post but here goes.

I intend to hot smoke some uncured sausages at 150c approx then transfer them to a bbq grill proper to finish them off.
Is this safe to do please?

Yes, that would be safe. The sausage would only be unsafe if it was held below 60C for an extended period of time and it did not contain nitrite. I would remove the sausage when it reaches 70C and cool it quickly in cold water or go directly to the grill to finish them. Enjoy your BBQ.

Many thanks for your reply.
Yes we will enjoy . We have around 20 people coming and about 8kg of various types of homemade
fresh sausage to cook!