Well I don’t want to be on the losing side that’s for sure…especially if there is a competition. So i guess I’ll just join team blue since you all say they are superior…

Well I wound up ramping up 10 degrees and it broke and hit 160. I think your correct that the casings hardened and prevented the heat from exchanging. Still taste amazing too. We used turkey and chicken with cold phosphate to increase moisture. It is seriously some of the best andouille I have had. Thanks for the help