processhead said in Looking for a new smoker:

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?

I have a Hakka 15lb stuffer and the 12mm Walton tube fits perfectly. Not exactly what you asked but they look to be fairly similar.
I will add that I did 25lb jalapeno/hi-temp cheddar sticks and it too massive effort to stuff with 12mm tube and 19mm casings. I did only use 1qt water and had sure-gel in it so next time will increase the water but based on that experience I’d reconsider the 10mm tube. I grabbed 21mm casings and am hoping they fit over a 16mm tube for next time.

processhead Absolutely! It literally took all my wife’s strength to crank it. Seeing as she is vegetarian it was not a fun time for her.

Please don’t consider things 20 years old “Vintage”. I feel old enough as it is.