I remember someone built a vertical smoker a while back with an electric element but it wasn't RF. The common belief on the site is that RF isn't needed in a vertical but there are a few RF vertical builds on the site. A lot of guys are building the mini GF smokers with PID controllers and they are pretty much set and forget. There was a thread a little while back on the temperature differences from top to bottom and whether or not you need to move things around during the cook and most guys said the temp difference was so miniscule that there was no need to move things around. No matter what way you decide to go the guys on the forum will be more than happy to help you out any way that they can, just be sure to post pictures or they'll say it never happened.
Snack sticks, or brats, or sausage usually only require low temps or else you'll render the fat out of them. I have an electric element in mine for low temp smoking and just place a wood split right on the element for smoke. Figure 1 W = ~3.4 Btu and a typical vertical needs ~1.5 Btu/Cu.in. in volume if you want to reach higher temps.
If it's tourist season, how come I can't shoot 'em?