I turn the bottle on and the cooker on to full and dial in the temp from the needle valve. My result was in about last Dec/ Jan here in Iowa.

For $9 it’s worth a shot! Going to give it a try.

First of all is your burner ok?
Second, have you ever thought of installing a needle valve in line? Simple and really inexpensive!
My GOSM is a similar smoker and I did the mod just last year. Man O Man, what a world of difference!! Why did I ever put off doing it???

I can control temp down to approx 75 degrees F. @ a +/- of less than 5 degrees.

Look into Bayou Classic Brass Control Valve / Knurled Needle Valve
https://www.bayouclassicdepot.com/products/bayou-classic-brass-control-valve-nv108p
Then 2 fittings, before and after to hook it up and your in business!
It really worked for me, might you too. I should have done it 15 to 20 years ago.

There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.

If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.

I have a P&S Maverick 1250 in stainless steel without the side box (killer smoker for anyone looking). I am new to sausage making (but have been making BBQ for 25+ years). I did snack sticks last week on my P&S at 180F as that is as low as it goes but would love to be able to start at 120F and ramp up as most recipes call for.

Any advice on a electric element that would work with my P&S? Can I just run the cord for it under my lid without issues from heat? Also would element have its own thermostat or would I need to wire a temp controller in to shut it off/on?

If I end up with a Pk 100 I am blaming you all when my daughter has to go to juco

She’ll eat well, at least.

There are smokers that use pellets for heat and smoke, but for precise low range temperature control, it is hard to beat electric heat.

If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.

It does look like I am going to have to start over and look at electric smokers. If I end up with a Pk 100 I am blaming you all when my daughter has to go to juco

GWG8541 if your gonna spend the money on the Pitts spitts your better off buying the pk100

Ya, the Pitts Spitts isn’t an option for me. I need a larger smoke box than that.

That is my biggest hangup. The main thing I want, the Camp Chef can not do.

I am sure the Pk 100 would be perfect. I just can’t justify the cost for the amount of meat I do. The other thing is the sawdust. I live in NCKS. No one here carries it. Maybe someone in Salina might, that is an hour drive. We have 4 stores here that carry pellets if I need them in a pinch.

Just to elaborate on sawdust a bit more, I am not sure how many people are aware just how easy it is to turn compressed wood pellets back into sawdust?

Just lay the wood pellets out in a thin layer on a flat sheet and spray them with water. In a few minutes, the pellets will swell up and basically disintegrate back into sawdust . After they dry out you can use them as you would sawdust.

If the first misting with water does not do the job, a second misting may be required.

If I had a pellet smoker and wanted to make sausage in it, I would be looking hard at adding an electric element, either as a permanent retrofit or even adding a 1200 watt electric hot plate in the base, which is usually with in the abilities of a do-it-your-selfer.

It appears the Pit Boss won’t do what I want either. It says 100-420 degrees but because it isn’t a PID controller, you can’t really set it where you want. I am assuming they are getting the 100 degree rating in the smoke setting.

Back when I was using sawdust in my smoker, I found a local cabinet shop that would save bags of cherry, oak, and ash sawdust for me at no cost. Should not be too hard to find a source like that.

Even finding a hardwood log you can buzz up with a chainsaw will provide more than enough smoking saw dust than even the most hard core smoker can use.

Now, if you just want a PID WiFi controlloer and more capacity to do everything other than sausage, the Camp Chef might be worth your money. That’s the real question because that’s really all you’re really getting. Bells and whistles are nice, but they don’t do you any good if they are hung on something that doesn’t actually serve your purpose.

If you’re going to get something, and you really want something for smoking sausage, then I’d go with the Pit Boss or some other option that can hold temperatures low enough.

As far as sawdust goes, just order it from Walton’s or somewhere else. You won’t need to get it very often. You go through sawdust MUCH more slowly than pellets.

I am sure the Pk 100 would be perfect. I just can’t justify the cost for the amount of meat I do. The other thing is the sawdust. I live in NCKS. No one here carries it. Maybe someone in Salina might, that is an hour drive. We have 4 stores here that carry pellets if I need them in a pinch.

As much as I enjoy my Camp Chef horizontal pellet cooker, I don’t know why you would want something for sausage cooks that can’t get down to at least 130 F and preferably 120 F or below. Otherwise, you’re asking for hassle and not really getting anything much different than your Traeger.

I also recommend the PK 100. It’s excellent for sausage and other low temperature (true) smoking and would make an excellent upgrade to your MES30. Once it heats up, the temperature is fairly even throughout.

This ^^^^

If you want to make sausage, a smoker that is not capable of low temperature control is a instant deal breaker, regardless of other cool features it may have.

I also recommend the PK 100. It’s excellent for sausage and other low temperature (true) smoking and would make an excellent upgrade to your MES30. Once it heats up, the temperature is fairly even throughout.

Grimpuppy I was thinking the same thing as you on both of those smokers. Then I found Pitts and Spitts. It is an insane amount of $$$ but I was gonna save for a PK 100 and another pellet grill so I would be spending the same amount. I got to see this thing in person last Saturday and it blew me away!!! My wife even liked it!!! The side box runs about 100F less than the barrel. So it would be perfect for summer sausage and anything that you needed to run low and slow on a smoke schedule. I just have to save now and continue to use my old Bradley until I can make it happen.

That is a cool concept. My big concern is how small the smoke box is, well the price too .