Just want to weigh in as someone who does Sous vide with my smoked items. I typically will smoke my items (for this example I’ll go with my last batch of snack sticks) at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours at which point I will vac-pack them without a thermometer into the packaging I’ll eventually store them in (in my case, 8oz packages 4" length) and then pop them into a sous vide bath at 160 for 1 or 2 hours. Having checked one of the bags after 1 hour, I can confirm that the 19mm casings were small enough that they reached internal temp of 16 after 1 hour and had a lovely smoked flavor. After this, chill as usual and they are already packed ready for storage and anything nasty on the surfaces of them was killed at 160 and won’t infect inside the bag while they are sealed.

I hope this helps you out as that last 175 cook up to 160 internal can be a pig to wait for if it’s stalled out…

With regards to wattage, if you’re only doing small batches (10-20lbs) then a small sous vide device will do you just fine. I don’t want to mention any brands, but mine has the word nano in the name and is 750W and does the job a treat.
-JE