ok, I'm just starting out smoking. I have 3 questions. 1. What's the difference between hot links and regular link sausage? Is it the seasonings. 2. What are the best casings for smoking link sausage for a few hours. I tried collagen casings and after about an hour of smoking they were dried and cracked. 3. At what temps should I be smoking and for how long? I will be mostly smoking wild hog and deer sausage. Should I cold smoke or hot smoke?