jbarrone I have a GMG also and have used it twice to smoke sausage. First time bad results…2 time a lot better I bought the 3 tier jerky racks from Cabelas and it made it easier to rotate the sausages around. And I propped the lid open on it and let it smoke for about 2 hours. Then I turned up temperature by 20 degrees at a time (about every 15-20) Until internal temperature reached 165. I’m also about done with my home built smoker, just under 6ft tall and 26 wide 5 racks. Made it out of 1/2 plywood. Needed more space to hang meat and cold smoke… good luck!!)

So had a question on the best way to finish cooking smoked sausage to 165 temp. I’ve been making goose smoked sausage ( 5lbs. Goose - 5bls. Pork and 1 lbs. bacon) batches at a time. So the last batch I did this weekend I was 6 hrs into the process using the 125/1 hr—140/1hr-155/2hrs-175/ until 165 internal temp. But unfortunately it was taking a long time . So I pulled the sausage out of smoker and put into a big pot of rolling hot water and submerged until it reached 165 internal temperature, and then put in ice water to cool quickly. I got to say the overall look of the sausage was great!!! No wrinkles very nice looking. So my question is!! Is this ok to do??? I found it made it easier to finish the sausage this way and not dry it out.

Jonathon Right on !!! Thanks for the info.