Please advise for buying smoker with purpose of making sausage

[wnctracker]

I need to buy a smoker, my current setup is a cheap side box that I can't regulate the temp on very well and often I over smoke the food and ultimately spend all my time shifting sausages around to prevent fat out. I want a smoker that will hold temperature as low as 110-120 and go up to 250 degrees for the occasional butt or something I want to cook. I don't want to constantly tend to it so I figured electric is the way to go. Reviews are all over the place, they're good....they're terrible...I love it...I hate it...but not much in the way of are they good for smoking cured sausage which is important to my decision.
I really want a propane smoker for portability and to take camping and like the smoke vault but it won't go down lower than 160 degrees and I've been told on this forum I need to start very low and bump up the temp every hour.
Is there a way to make a propane smoker hold lower temps?
Do I just need to buy electric?
Do electric put off enough smoke at low temps?

I'm looking at one cabelas is selling by masterbuilt that's 1200 watts, and has cooking area of 1,460 sq inches which would likely suit my need for 25 lbs of sausage I make a few times a year and multiple small batches along the way. Can anybody with experience in smoking sausage give me some good solid advice, I've gone batty reading all the information on SMF.

 

[pc farmer]

I have a propane smoker that holds low temps. I installed a needle valve to get the low temps.


Ok I kinda did a convesion, but a needle valve should get you there.

 

[wnctracker]

Can you explain that to me, I am not familiar with what that is? Is it specific to a certain brand...?

 

[pc farmer]

Its actually a wood burning cooker. I put a propane burner in the bottom of the cooking chamber for low temp smoking.

A actual propane smoker with a needle valve will get done what you want to do.

 

[SmokinAl]

The simplicity of electric for sausage is hard to beat.
I have a MES 40 that I use only for sausage.
Al

 

[driedstick]

The simplicity of electric for sausage is hard to beat.
I have a MES 40 that I use only for sausage.
Al

Ya What Al Said.

 

[worktogthr]

I am a 100% with Al. For sausage, an electric maintains whatever temp you want for however long you want it. No worries about fat our or whatever. And it does a nice job on butts, ribs, brisket, etc. The MES that Al mentioned is also well insulated and is great for cold smoking bacon, cheese, etc.

 

[crazymoon]

WNCT, Look at the PK pro 100 or 50 series if you have some "toy money" saved up. They are electric and go from 60 to 250 in temps.