Not sure this will help a whole lot, but on a cool afternoon/evening I've been able to get my XL to putter along at around 185 or so.
I don't trust the thermometer all that much either so it MAY have been even lower than that. I've had smoke times go a lot longer than even within a sensible margin so I think the built in therm could be off by as much as 25-40 degrees, reading too low.
I have done several racks of different sausages, though on venison. Pork, Brats, Beef. All came out really pretty great and with a beautiful color and bite. Around 220-240 by the door thermometer and for around 1 1./2 to 2 hours.
Quick tip. if you want to avoid the inevitable "shrinkage" when they come off the grill/smoker quickly get them in an ice bath to stop the cooking. They will stay plumped up and juicy, and will reheat near perfectly.