In addition to the a-maz-n tubes, you could also look into the Big Kahuna cold smoker attachment. https://smokedaddyinc.com/product-category/cold-smokers/ This will allow you to use normal wood chips/chunks opposed to buying pellets (which can add up $$ over time). I own an older Traeger, but like yourself wanted to be able to hang sausage, snack sticks, hams, etc… I tried using different chambers and piping in the smoke from my pellet grill with a 4" dryer hose (which I dubbed “The Hillbilly Cold Smoker”), then I started adding single electric burners (the $10 Walmart models) to introduce low temp heat. I ended up finding an aluminum enclosed pan rack on Craigslist and building something I could work with.
While I ended up adding a separate pellet hopper assembly to this, I would say that I use the cold smoker + the electric burner combination 99% of the time. With the 2 burners, I can get this up to about 165 degrees. If you were to buy the Weston Vertical that Jonathon mentioned and added a cold smoke generator (then maybe an electric burner for the 100 - 120-degree range), then you should be able to do anything that you need. IMO