Interested in a pellet smoker - more for jerky and sausage making than pork butts etc.   I have a decent grill (propane, but whatever) but my smoker is a brinkman electric water smoker and its marginal, at best, smoking 20 or 30 lbs of salami or sausage.  It has no temp controls beyond opening and closing vents.

I think Id prefer a cabinet style, but many of them get terrible reviews- mostly related to temperature control being awful.

Any recommendations for a cabinet smoker that is adequately insulated (may be smoking in november dec) and has reasonably good temperature controls?

for jerky, a dehydrator is what you want. for smoked sausage, as long as you can keep the smoke rolling and temps down, most anything will work.