I've been smoking on a Weber water smoker for around twenty years with more success then failure, thanks to the forgiving nature of a water smoker. It's been ideal for what we like often (pulled pork, chicken, ribs, turkey, etc.) but occasionally I'd try salmon, trout and sausage. For me, the latter three were always a gamble and a lot of time and effort for questionable results.
I've been looking at all the electric options out there just to use for fish and sausage but hesitant because of numerous comments regarding loss of smokey flavor compared to charcoal.
Are there any recommendations from more knowledgable forum members on smoker equipment better suited to fish and sausage?
Much appreciation in advance!