Over the years I have used everything from a 2 drawer file cabinet with propane burner, to a well pressure tank, to a hospital food warmer to make a smoker. But now,
For “Q” I use cookshacks exclusively. Have for over 20 yrs. For sausage I use a vertical offset with a turkey fryer burner for heat, cast iron skillet for sawdust and lid. I usually only take sausage to 130 then go the SV method for finishing. I’m sure the PK is a fine machine but well beyond my budget.