I need training in cooking sausage! Have read and re-read "Home Production of Quality Meats and Sausages" and "Great Sausage Recipes and Meat Curing" by Rytek Kutas. I feel good about grinding and stuffing sausage, but cooking in a WSM has me stumped. I air-dry the sausage, start at 135 degrees with smoke, increase 10 degrees every hour, and try not to exceed 160, however, the sausage temperature seems to stall at 127 degrees. After 5 or 6 hours in the WSM, I remove the sausage and put in the electric oven at 170 degrees (the minimum setting possible) and the sausage still takes 3 -4 more hours to climb to 152 degrees! Eight hours cooking seems to be far too long to cook sausage! HELP! Is there a class in the Phoenix, AZ area that I can take to learn this art of making sausage?