Hey guys! First time actually posting on here but been reading for a while. I am no newbie when it comes to Q or smokers for that matter. I am however new to electric smokers. I have 3 smokers currently and they each serve their purpose(Primo oval XL, Make 2 Star, and a WSM 22.5 with mods). The only problem with these is that none of them serve a purpose that I now need, making snack sticks, sausage, and jerky. I need a dedicated smoker that can actually hit these low temps and hold them(130-170°F). I've been eyeballing a few electric smokers, and actually went down to bass pro today to pick up their Redhead/masterbuilt 30 electric smoker. I also picked up the MES coldsmoker so that I can still pile on the smoke at the lower temps. They are sitting in the house unopened, and after reading I kind of feel now that I bought the wrong smoker. Good news is that I can take them right back tomorrow. The more I look, the more the MES40 seems like it would suit me better as it has more room. After reading tons of posts on here, it seems like the MES40 gen 2.5 is the way to go. But then I come across the Smokin-it 3D which doesn't look like it has the room like the MES40 does(need to compare specs still). Then I find another one that look even more suited for what I am looking for, the Sausagemaker 30lb smoker($1k though). The only problem I see with the Smokin-it and sausagemaker smokers is that there is no place to hook up a cold smoker unless I use an amps or something (which I personally am not a fan of and have tried them both). I feel chips and chunks just put off a stronger smoke profile(which I love). Please let me know what you guys think or if there is something I missed. Keep in mind that this will only be used for jerky, sausage, and snack sticks, and probably smoked cheese. Thank you in advance for any input.