Nah, I just use my kitchen stove and thermometer to monitor water temps. (See photo above) Two therms would be useful, one for meat, one for water, but I'm cheap and still use just one. It turns out fine.
I posted a thread "Kielbasa w/Qview" a few months ago that shows all the steps, and there are a bunch of other threads in the archives too. Let us know if you have questions.
http://www.smokingmeatforums.com/t/174666/kielbasa-w-qview
Just checked out the link and they looked great. Is the water bath what makes the casings look so smooth like the stuff you see in the polish delis? Mine came out a little wrinkly.