So I got some good deli polish sauage links.I see there is alot of ides on fresh ground,but what about store bought links?I figure about 170* until 150-155 internal.
Is this o.k or just a waste of time.Im not sure they are going to be any better than
on a grill or something.Does the smoke get into them at all?Do they dry out?Any tips
are appreiciated!! Thanks!