Good morning from East Texas. Do any of you have any pros and cons on finishing off the last 15 or 20 degrees of your sausage with steam? I have done this a couple of times and wondered if it was altering the flavor of the finished product. I don't have a steam cabinet but just use the electric smoker and change out the sawdust pan for a pan of boiling water. It's amazing how much faster the internal temperature of the sausage will rise.