Setup your smoker for cooking at about 225-240°F for about 2 hours and apply smoke for at least 1 hour.
If your smoker has a water pan, fill it ¾ full with water to create a nice humid environment inside the smoker to reduce drying.
Place the skewers directly on oiled smoker racks or you can use the Bradley racks if you have them.
Once the meat reaches about 170°F, coat both sides with my barbecue sauce. It is ok to crank up the heat at this point if your smoker has this ability. I used a propane smoker for this session and turned the control knob to high to help caramelize the sauce and to get a little charring on the outside.
You could also transfer them to a hot grill for this operation. If using this option, let the meat reach 180°F in the smoker before removing them to the grill and adding sauce and high heat.
If you plan to use the grill to finish the meat, you will want to soak the skewers in water for a few hours before loading them with meat. This will help to prevent them from catching fire in the high heat. You should also keep a spray bottle of water close by the grill to extinguish any unexpected flare ups.
If they seem to be drying out and/or if you are not able to use a water pan in your smoker, the skewers of meat could be placed into a large roasting pan and covered in foil to finish once they get about 1 hour of good smoke.