Last week I told you about my success making boudin sausage. What a treat! Now I'm going to try some andouille sausage. A couple of the recipes suggest smoking the sausages over pecan wood and sugar cane. I've used pecan with a great deal of success, but never sugar cane. How do you use it? Do you dry it out first for a certain amount of time? Does it burn by itself? Any tips would be greatly appreciated!