Hi fellow SMF members. First post, but a long-time lurker. I've been learning a lot in my quest to smoke meat. I am focused on sausage and snack sticks right now.  I am repurposing an old Weber Performer as a smoked sausage hut.  I purchased the Onlyfire Extention, which allowed me to hang the sausage, which I wanted to try instead of laying flat in my Yoder YS640.  
I am using an amazing pellet tube as the smoke source, but I wanted to add some heat. I could use charcoal, but getting temps below 200F seems problematic. The performer has the propane ignite option but using that on a simple test produced way too much heat. Lastly I put in a 200W space heater with a fan. That option seemed most promising. However, my max temp is 120F. I would like to achieve 200F max.
First question: I notice many people use hot plates as a heat source. Why not a space heater since it has a fan? I was thinking of getting a 1500W ceramic version. Eventually, I would control it with an Auber PID.
2nd question: What do you recommend regarding a heat source for those of you who have gone down this path or something similar?
Wild card... I typically finish my snack sticks in a Sous Vide.
I really appreciate any advice you can provide.
		
		
	
	
		
 
	
		
 
	
	
		
			
		
		
	
				
			I am using an amazing pellet tube as the smoke source, but I wanted to add some heat. I could use charcoal, but getting temps below 200F seems problematic. The performer has the propane ignite option but using that on a simple test produced way too much heat. Lastly I put in a 200W space heater with a fan. That option seemed most promising. However, my max temp is 120F. I would like to achieve 200F max.
First question: I notice many people use hot plates as a heat source. Why not a space heater since it has a fan? I was thinking of getting a 1500W ceramic version. Eventually, I would control it with an Auber PID.
2nd question: What do you recommend regarding a heat source for those of you who have gone down this path or something similar?
Wild card... I typically finish my snack sticks in a Sous Vide.
I really appreciate any advice you can provide.
 
				
		 
										 
 
		 
 
		 
 
 
 
 
 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		
