It's all ground, seasoned, stuffed..... I've been reading the threads and understand I need to start low until the sausage is "warm" then heat up until an internal temp of atleast 150. To get to 150, am I going to set temp about 200? And at what point do I turn the head "up" to do the final one hour? I'm using a MES. I know I'll have to watch the temp pretty closely tomorrow, as it's pretty cold in parts of Oklahoma right now. Also, water in the pan or no? Since this is our first attempt, our links aren't too long, most around 6-8 inches. Thanks in advance!!