With store bought sausage I roll them around on the gasser at 425 for a quick sear then smoke the rest of the way on low. Cuts way down on the chewy texture.
No experience with the recteq either always with a dehydrator. Fat is the enemy so as lean as possible - round is the best choice and even then cut out all exterior fat you can.
Also have used Rec Teq, Pit Boss, LJ ,Traeger and others with no problems. Some produce more smoke but temps have held steady with all. 15 for 40 on Pit Boss at Lowes.
Smoked a small pork loin 2.5 lbs with light rub of salt and pepper. Nice Oak flavor but no bourbon finish that I could pick up on. Pellets burned well with good smoke. I like the the bacon in bourbon idea though so no loss.