On getting sausages to a final temperature; what I do is finish them in the oven on convection bake, which is a very even heat compared to my smoker. So, let's say I have smoked some Polish for 4 hours, increasing temp to 175 in last hour or so, but sausage internal temp is still a stubborn 124 degrees. Into a 175 degree convection oven they go and I watch the internal steadily creep up to 150 or whatever my target is. And I'm way more confident that all the links are a similar temp. Saves a whole lot of time and is more consistent. So I'm using the smoker (MES30) for what it's good at, and the oven for what it's good at.