Thanks for the comments guys. Terry, it gets plenty of heat. I've had this thing get up to around 300 before.
I used hi mountain bb cure for the loins. I guess I didn't soak long enough in fresh water cause it's a little on the salty side. Sausage turned out great. The casing was a little tough an hour after coming out of the smoke but it's softened up some today. I'm hoping it continues to soften up a little more.
Question: should I vacuum pack and freeze whole pieces of the CB or slice and then vacuum and freeze?