Sausage - Proofing / Warming Cabinet?

[BigBadJohn]

is there any experience out there using a restaurant grade warming cabinet or proofing cabinet for finishing sausage. They can be had with temperature range 80-200 with the proofing cabinets having ability to adjust humidity which seems like an advantage. My thought is if i can smoke separately and use something like this, i can get more consistent product as opposed to finishing in a smoker with looser temp/humidity tolerances. Plus, unfortunately due to COVID used restaurant equipment is becoming easy to find and cheap, so this may be a good buying opportunity.

Ill open it for discussion. Thanks - Big John