Wasn't really sure to put this in the Wood Smokers or Electric Smokers but I thought I would start here. I have a Lang 48" Patio and love it. I also have a Large Green Egg and Traeger Texas (point being....I can't buy another smoker just for sausage or the wife will change the locks!
I really like the idea of smoking sausage on the Lang due to the size and amount that I could smoke at one time.
Has anyone out there modified/updated (I am not talking about cutting/drilling/etc) a Lang with an electrical heating element/plate/etc that allows you to keep temperatures in the 120-150ish range? If so, can you give me details? Where did you put the heating element/plates (under the reverse flow late or in the smoker)? Did you use a PID controller or the control settings on the electrical element/plate? I was planning on using my A-MAZE-N for the smoke and only need the heat. That brings up another question...if I can make this work where would be the best place to put the smoker?
I have plenty of probes to monitor the inside of the smoker.
I also have a BBQ GURU that I could hook up to the lang and try to run a very small charcoal pile but would need to experiment to see if I could keep the desired low temperatures.
Any thoughts/suggestions would be greatly appreciated.