You can control the heat very well, but the temperature varies too much in the UDS from top to bottom and from center to edge to maintain a constant even temperature surrounding the sausage. It can vary up to 100* in mine. I don't think the UDS is the best option for a primary sausage smoker. Also the closest grate should be 24" from the bottom of the charcoal grate, if you hang sausage in there it would be much closer and possibly dry out or even burn your casings. I would suggest looking into a fridge/freezer conversion or a GOSM for makin sausage. You are looking for a smoker that can smoke at medium temperatures, the UDS is primarily for hot smokes.