I think, I know where is he coming from - store bought kielbasa probably doesn't have the smoky flavor. I used to do it with store bought sausage - which was OK taste and texture wise, but even though it says it was smoked, it certainly didn't spent much time in the smoker. So when I was smoking my bacon I used to add these sausages on the top rack to soak a bit of smoke.
I cold smoke bacon using AMNS dust burner, usually for 48 hours non stop, temperatures are kept below 100. Sausage taste definitely improves, nice and smoky although you have to expect some shrinkage and generally drier texture.
Nowhere near homemade stuff, it won't turn into your best sausage ever eaten, but always better than before.