sausage and electric smokers

hello hello leo,
i have been eyeballing the electric masterbuilt myself...

you say you need a bigger smoker...

the master built electric is the smallest electric i know of??

big cheif may be smaller --

yo leo,

when wanting to hang sausage --- im in the same boat..

if i want a long sausage--- [2 lbs] it may hang to close to heating element..
i have not done this yet......

im also worried about keeping chips smoldering at 145 f-170 f....
as i will want to maintain that temp for 5 hrs if not longer..
before i increase to 200 f to finish the job.

lack of money --then storage space at apartment--and not REALLY needing
the longer than 8 inch [1 lb] sausage-- has me moving slowly...

since its just for family---
i could add another rack---[between factory stock 2]
and not worry if there is any grill marks....
that should fit 1 long sausage and 2 -1 lb sausages on ea. rack..

thats 12 lb total ---this is probably what will happen.

Hi Leo and Larry:
I share the worry of keeping the chips smoldering at that temp. Have never tried it on my Masterbuilt.
I think to be successful you would need to keep the top vent (new model) wide open and slide the wood loading tray out about 1/4"....waste enough heat to keep the heater on enough to smolder chips and maintain the low temp....just a theory!

When I have a large batch rather than hanging them I will lay them on the racks instead. While not ideal it does work. Depending on how much meat you are going to do I would think that it would work quite well doing it this way