I did a search on this this, but couldn't come up with a real good answer... My wife asked if I would smoke some sausages next week. Ya know, store-bought ones. We usually grill Johnsonville Hot Italian Sausage links, but I wasn't sure about puttin' 'em in the smoker. Will the smoke actually penetrate into the meat through the casing? If so, about what temp should I smoke at? I am assuming smoke 'til 160 internal temp? Any idea of how much time to allow? Thanks in advance!!!!!