Should the smoking cook the meat or just flavor it?
Either way.. Should a cure be used?
If you don't use a cure you need to get the sausage above 135 degrees in 4 hours & cook it until it's 160 degrees internal meat temp. If you use a cure then you can slow smoke it over a 8-10 hour time frame.
No. If it's cured it does not have to be cooked during the smoking process, although it still can be. Usually, cured meats are "cold" smoked and then cooked to a final safe internal temp right before serving.