oompapy - I did them at 150 for a couple of hours then turned it up to 200* for awhile. I thought since these sausages came from a hole in the wall place that cranks em out that "automaticaly" they would be usin' the pink salt? Shows my intelligence on this subject huh? haha. This is why I love bbq-4-u.com .
BW - You were right, the casing was a little snappy/harder but I can honestly say the first bite was so damn good I thought I was gonna pull my pants down....hahaha
thanks for the help everyone.
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