I've been making fresh sausage for a while and would like to start smoking sausages. This is my main reason for wanting to get a smoker, but, of course, I'd also like to smoke ribs, bacon, etc. I'm looking for a smoker that ill allow me to hang the sausages (Italian, Summer, Lebanon Bologna, etc.) rather than laying them on the racks. I've been looking at the MES 40 with an AMNPS, but would like to get recommendations on other smokers that would work well, such as a good propane model that would hold low temperatures. I'm in Southern CA, so low temperatures here aren't much of a factor.
Thanks for any suggestions. Bill