Okay guys, one more question. What IT do you go to and why? I've searched and found anywhere from 152° to 165°.
I bought a 3/8" nozzle and 19mm casings from LEM. So I now have my sticks stuffed, and in the fridge. Will smoke tomorrow using Bearcarver's guide. I'm using an 80/20 mix of ground beef and the second half of the seasonings & cure from my High Mountain Pepper & Garlic mix.
I would have smoked them today, but it was way too windy. And besides, I was busy suffering from coronary thrombosis while watching the Seahawks/Packers game today.