First Time Smoking Sausage question

[Rich_91360]

Will be making 5 pounds of each of the following pork sausages this weekend
Italian
Hot Italian
Sicilian

Have a dual probe Auber _ what temperature(s) for you recommend setting the tower temperature probe and the internal meat probe.  Advantage to stepping up temperature gradually in Tower?  Looking at final temperature of 150 internal, is that OK

[Habanero Smoker]

Your final IT is good. The reason I slowly increase my temperatures is that there is less of a chance of making the casings tough.

I generally start at 110°F - 120°F during the drying period. I don't go by time but by feel - when the sausage is dry to my touch I increase the temperature to 130°F - 140°F and start applying smoke for about 1:40 - 2:00 hours; then after the smoke is applied I increase the heat to 170°F and continue to cook until the IT is 150°F. I also rotate my racks top - bottom, and front - back.