Would it be safe to say when putting multiple sausages in a sous vide cooker that when the one with the thermometer hits desired temp that the rest should be at desired temp also? It seems like the sous vide cooks evenly through… Is there a disadvantage to the sous vide? It seems like i could cut my cooking time in half with the sous vide… Thanks again…

Looks good. I am a newbie so please bare with me…I am looking at the sous vide set-up cause my smoker takes forever to get past the meat temp stall. My questions are…

1. Why is water temp set at 150? I thought internal temp is supposed to be 160?
2. Approximately how long does it take when you put sausage in bath @ 130 internal temp til it reaches desired temp and you pull it out?
3. Do you vacuum seal sausage before putting it in sous vide?
4. do you check temp with meat thermometer and when meat is poked does it allow water in?
   Any help is appreciated and thanks for your time…