Hi All, Well, thanks to you guys, I've gotten pretty good at making snack sticks. I made some killer jalapeno sticks this weekend, as well as threw some pepper jack cubes into my garlic stick mix for a great cheese stick. Now, i am hoping to make some great summer sausage (about 2-3 inches in diameter). I have some questions about casings. Do I want to use collagen or fibrous for this operation?? Is there an advantage of one over the other for summer sausage?? Do they even make larger casings for summer sausage in collagen?? Also, i have a good recipe from my grandfather, who is gone now, but it has no indications of how long to smoke the summer sausage sticks, or at what temps. Is there any rule of thumb for making great summer sausage as far as smoking times. Like I said, I'd like to do 2-3 inch diameter summer sausages about a foot in length (so they can fit in the little chief). How long would i have to smoke them to ensure i don't get the grey circle of failure in the middle that i got the first time i tried to make summer sausage? I assume the temps are going to be the same at roughly 120 for two hours with no smoke, then 150 degrees for the duration of the smoke(however long), then up it to 170 or so until an internal temp of 152? Am I wrong here?? Any help you would be able to give on any of the above points would be appreciated. Thanks again. you guys are the best.