Prep your grill for indirect heat. Clean and oil the grates.
Meanwhile, using heat safe skewers, build the kabobs, alternating between peppers, onions, and sausage slices.
When ready to grill, add dry woodchips to your coals and place the skewers over the cooler side of the grill.
Close the lid and allow the smoke to work it’s magic.
Cook, flipping as needed, without opening the lid too much, until the veggies are tender and the sausage is 160 degrees with a digital thermometer and has grill marks.
Meanwhile, in a cast iron or heat proof sauce pan, whisk the honey, barbecue sauce, bourbon and cayenne together. Allow to simmer over the heat, stirring as needed until thickened.
Carefully remove the kabobs from the heat and arrange on a serving platter.
Either drizzle the honey barbecue sauce over top or serve individually.
Garnish with parsley if desired.