You ought to be just fine. I have an Inkbird wand that I’ve used many times with the smaller (“economy”) meat lug that Walton’s carries (LOOK HERE. It’s not quite two feet, corner to corner, so your sticks will just fit (depending on how many you want to fit in there).

One thing about snack sticks, though, is that they typically are semi-dried. While some moisture will come out, you aren’t going to get any real “drying” effect from sous vide cooking. If you’re fine with that, rock on. If not, you might want to leave your sticks in the smoker for longer, maybe to 150F or so. I brought my most recent batch of Summer sausage to 150F (maybe 152F) before moving it to sous vide, and I was very happy with it.

I thought of this as well. I haven’t tried doing snack sticks in smoker+sous vide yet, but one thought i had was bagging them with paper towels to draw moisture, but i am not sure if it would draw any extra moisture then what would just end up in the bag anyway. Maybe silica packs.

Either way, i think using sous vide after the initial cold smoke to bring it to 165F then remover and finish in a dehydrator at a low setting to reach desired finish weight might be a good way to prevent too much fat out. My problem has always been the casings ending up too tough and chewy to eat. I am not sure if it was cheap casings, or something went wrong during the cook/cooling process. I wonder how well natural casings would work for snack sticks. Something like natural casings for breakfast sausage links.

I like that cooler setup I did a similar thing with a foam cooler some food was shipped in. Definitely helped with heat retention and keeping the room from getting hot over a long cook.

One thing about snack sticks, though, is that they typically are semi-dried. While some moisture will come out, you aren’t going to get any real “drying” effect from sous vide cooking. If you’re fine with that, rock on. If not, you might want to leave your sticks in the smoker for longer, maybe to 150F or so. I brought my most recent batch of Summer sausage to 150F (maybe 152F) before moving it to sous vide, and I was very happy with it.

The main thing is that you don’t create a dam preventing the water to circulate. There are adjustable wire racks to keep pouches organized in the water and keeps the bags off the bottom. You can use those to help ensure circulation.