So I'm going to smoke my second round of ribs this Sunday in St. Paul, MN. Last fall I used a decade old weber bullet smoker that did the job but was very frustrating. I bought a masterbuilt pro vertical box style from home Depot figuring this will give me a decent chance for success. I added a new gasket to the doors after reading a few places that this model may need a little help. I have a decent grasp of what I'm doing for the ribs (going to try it and see what happens) but what about sausag? I bought sausage links from a butcher and was wondering how to cook them to avoid any of the bad contaminates I have read about. Not sure about "cured" vs. not. Is the sausage I get from a butcher already cured when they put it in casing? May just throw on grill...Either way looking forward to a summer of learning and good eats. Thank you way in advance for this.