Made 2 batches of sausage tonight, some Jalapeno, Habanero and cheese chicken sausage and some basil, sun dried tomato and cheese chicken sausage. I have been struggling at keeping my smoker between 160-165 but I am managing. Excited to see the out come. Someone told me I should post pics of my sausage, Q something or the other, as soon as I figure out how I will. First attempt at sausage! First time smoking meat!