Looking to pull the trigger on a new vertical, either Stumps Baby or Superior SS Two. Has anyone used either to do summer sausage? I am concerned about controlling the temperature to a lower setpoint. The recipe that I use calls for 145 degrees for two hours and then cooking at 165 until the internal temperature is adequate. Also concerned about interior height. Would like to hang these (around 20" long) instead of putting them on the rack. Is there room? Do I need to upgrade to a bigger model? Thoughts? Thanks!