This is probably one of those questions that has all you smoker guys out there laughing your butts off, but, seriously...How the frick do I check the internal temp on a stuffed summer sausage? I'm only making a couple of logs of two different recipes, about 10-12 lbs total. All my "instructions" say to stuff and seal the casings, blah blah blah, and smoke to internal temp of 150ish. From what I've read, I'm not supposed to puncture the skin of the casing, so, how the heck am I SUPPOSED to check temp? Need some help guys...PLEASE!