What SE said. I smoke my sausages on a pellet grill @160* until I get the color I want, than finish in SV to 152*. The last batch of jalapeno cheddar sausages I did, I decided to let them ride on the pellet grill all the way to 152* while I mowed the yard, and it was a mistake to do it. Even though I was monitoring temps via my phone the whole time, I ended up with a lot of fat out, and basically ruined a 3kg batch of sausages. They will still get used, but the quality is pretty poor. The batch before this one, I smoked long enough to get the color I wanted and finished in SV, and they were some of the best sausages I have ever eaten.