Finally getting around to making summer sausage in my smoker. I have made Polish Sausage, but never summer sausage, and I am finding that many of the recipes I run across include the use of liquid smoke, even when smoking in a smoker. So, my question is - is liquid smoke necessary when cooking in a smoker and using smoke? I am using fibrous casings, so according to the seller, the smoke should penetrate the casings without issue. Oh - Also, I have 2.40" and 3.46" inch casings - Any preferences (recommendations) or benefits to either one. Thanks!