I volunteered to host a Sunday BBQ for 25-30 people!!! What was I thinking? Anyway I am serving smoked chickens, pulled pork and smoked sausages....my problem is the smoked sausages! Can I do these ahead, like the day before and finish them up on the grill the next day? I have read that you start with a low temp about 170 for the 1st hour and increase it gradually up to 240 degrees until the internal temp is 152...then follow up with a cold water rinse. Overall time being about 3 hours......am I on the right path here? And has anyone prepared these ahead of time and how were the results? The last time I tried sausages they were on the dry side also do I need to use my water pan? Any information is much appreciated