Wanting to get into Sous Vide cooking of sausages, chicken, and others, but how in the heck do I know how long it takes to cook something? The ranges I've seen for foods are extremely wide...2-4 hours, 3-6 hours...If I want a sausage to get to 152 IT and it comes out of the smoker at 125, how long do I need to have it in the water bath? Since I can't leave a probe in it while in the Sous Vide, how do I know that it's done? Am I over thinking this or is it really this confusing?