Peter Stafford

Many thanks for the feedback Wade, will give it a dry run to test but obviously appreciate that things will be different when smoker is loaded with the sausage. Am not a fan of briquettes so will be using straight charcoal.

Thx WS that would be appreciated, does it just use woodchip/dust?

Thanks for the replys yous two Smokin M, I already have a cold smoker but thanks for the link,no my question is more to do with low hot, this is important when smoking polish sausage as fat will render out of the sausage if it is too hot, you therefore have to try and keep temp at between 154f-160f for optimum quality so temp control is pretty critical, I therefore need something that can maintain low temp and doesn't have sudden peaks. The Char broil looks possible Wet Spaniel but looks a little small? and unavailable at the moment by the looks of it?, nonetheless if it can hold a temp well it certainly could be in contention thanks. Anyone else have experience of any other smokers which cook low temp? Many thanks

Hi there , new to this forum. What are people's opinions on which is the best very controllable low temp hot smoker out there?, is it a case a getting a balk standard Bradley type thing or is it better to go with something that you can add a pid controller to say a pro Q (which I have), and by the way I have no idea how that works so my next question would be, do you know of any threads that could explain how my pro Q can be adapted as I am a little technically challenged!!, my intention is to make polish sausage which requires low temp smoking before other processes come into play.