Roughly 50# a go would be nice he says they low smoke at like 150-160 for 7-8 hours. I've never done sausage so I'm here looking for suggestions.
He wants something that's less hands on not that he minds keeping an eye on it but if he can feel more confident in it holding temp that's half the battle.
I suggested potentially a custom build maybe even using a pellet hopper possibly using an old refrigerator. I feel lower temps like that require great insulation. He isn't opposed to this but an off the shelf would be nice.
Max budget say $2000