Greetings to all! I'm going to make summer sausage for the first time this week and I have a couple questions. First of all, I have a new LEM stuffer and Collagen casings. They seem so big, that I'm wondering if I should use the stuffer, or just take my wood plunger from my KitchenAid and stuff them by hand with a canning funnel. Also, I'm going to use my Cook Shack smoker and the lowest setting I have is 140 degrees. I see so many of you saying that smokers should start out at 110, then bump it up by 10 degrees every so often. What will be the result if I put them in the Cook Shack, then turn on the smoker to the lowest setting? Should I put a pan of ice in the smoker to keep the temp down until I add wood for smoke? Thanks so much!