Hey guys. I am wanting to get a propane smoker soon and in addition to all the other delicious things i want to smoke in it, i would like to smoke some jerky and sausage as well. I have noticed that most of the propane smokers out there don't have the ability to function below 200 degrees. Does anyone know any that do? If not, what are some techniques/modifications I can do to get my propane smoker to stay below 200. Any help will be much appreciated!