Homemade Sausage Making

I'm looking for a 18 qt. or better, table top electric roaster for finishing off hotdogs, and big chubs. I'd like to use it in conjunction with this controller, http://www.auberins.com/index.php?main_ ... ucts_id=44 for temp control.

What can you folks recommend that you're happy with?

Thank you!

Just as an added note, I did a little research and found this product. http://www.centralrestaurant.com/Four-T ... 28981.html

As you can see the temp range is correct, and the length is good. No more cutting casings in half, making shortened chubs to accommodate a smaller roaster.

The only thing is, I'm waiting on an answer to a question of whether or not the heating element is below the cavity or inside the cavity on the bottom in direct contact with the water. I wouldn't want the sausage resting on a heating element.

Rick

Those units are designed to be used as a double boiler type set up.

http://www.webstaurantstore.com/14121/c ... rmers.html

Bob, that's true, you do normally use a hotel pan with them.

I just talked to the rep. and the heating element is indeed under the bottom of the cavity. Therefore, just add your water to the unit, and plug it into the temp controller I listed above.
When it reaches temp. put in your sausage and a piece of foil over the top. Sausage does not come in contact with the heating element.
Doesn't get any more easier than that.

What are your concerns?