NorthernSmoker
New member
Just a newbie but with some background. I'm a chef by trade and have had much success with my Weber Smokey Mountain over the years but am looking for a significant step up in temp control. I am also looking to do some smoked sausages where I will want lower temperature range control. So this is where the fence part comes in. Looking for some advice between a 3D or a 3.5D unit. I'd like to be able to hang sausages in the smoker rather than placing them on a rack and am a bit concerned about the height within these units. Is hanging just not an option or would placing a half sheet pan in the bottom help distribute heat more evenly. Thanks in advance for your replies and wisdom.