I going be smoking some beef sticks stuffed into 18mm collagen casings. Since they're much thinner than anything I've made before, how rapidly should I move the smoke process along to get to 155° internal. I'm using an MES 40 w/ AMSN 6x6. I want to be sure they get enough smoke, and realize they're going to go much faster than Beer Brats or Summer Sausage. What kind of temp pace would you recommend for something like this?