i know very little about this method. ive read of people pulling sausage from the smoker at about 135f and finish in the 170f water. i make my snack sticks 10 inches long so after stuffing i make 41 inch ropes allowing 1 inch for the hang sticks. then when done i get 4 ten inch sticks from each. so when i pull them out of the smoker they are about 20 inches long. if i use a meat lug or other container long enough to drop them into will the pump/heater circulate the water that far? looking online most containers are 12 or so qts.and seem to be short and deep. i would appreciate any help on this…thanks in advance

thanks to all who replied to my post! very helpful with some great ideas. think i’ll give sous vide a try.

thought i would throw this out there. one of my smokers is a dyna glow 43 wide body.it’s typical of most non insulated gas fired smokers. great for higher temps. its big so great for hanging sausage etc. low temps way to high. i bought a small 1650 watt elec. element at amazon. (unifit 120v 15a with controller) controller plugs in like a frying pan etc. it lays on the smoker floor. i have had a few ranco 111000-000 cold/heat controllers in my home brewry for years. i wrap the elemnent controller with thick foil and run the cord out the bottom vent. plug it into the ranco and use the heat side. now i can run a really good heat cycle for sausage. it aint perfect but does the job well. amazon also has the ranco contoller. just need to make sure its the heat/cool model. maybe this will help someone it helped me

should have said in my post that i leave the contoller on the element wide open…high sorry bout that