For raw sausages, start with indirect heat. Place them away from the flames. This cooks them through without burning. Then finish with a minute of direct heat for color.
For pre-cooked ones, go direct the whole time. They’re already safe; you’re just adding gold. Just watch them closely—they burn fast.
Fun fact: The number one reason people fail is impatience. They crank the heat. Don’t be that person. Be the person who gets talked about at cookouts.
