Plan on trying the apple juice ACV spritz also.
Been a busy day....lol
Did this this morning for the first time as well today.
What smoker are you using? Are you using wood chips or pellets?
Just a suggestion, if you plant to warm or cold smoke there are numerous aux. smoke generators. Although most folks around here cook their sausage then chill to be government safe. That means to 150/155 to cook then chill or you can cold smoke or warm smoke then cook in a more controled enviroment. Its like everything else numerous options and its what you decide what is best for your type cooking.
I have a Masterbuilt cold smoke unit as well as a AMPs. Both are good. Amps needs a better air flow than the Masterbuilt but it uses pellets. That means it smokes longer. But using pellets it smokes less. Everything is relative. So its all about what you want to do. Its all in what you want or I guess more what you become more acustomed to.
Just a thought on your smoker, did you allow your box to come up to temperature first then check for smoke? If not, you must remember that a chip must come up to temp to start to smolder also. Yes, I know the heater must be on to make smoke, but it takes a liitle time for it to get there.
Heres what I did with my sausages, I always start high with vents open and the door cracked, this allows the sausage or cured or brined foods to de-water first. I will de-water for either one or two hours, usually if two I will start the smoke after one hour. Then I really monitor the vent and door and smoke, I want smoke but no heat. I like doing about a 4 hours smoke without exceeding 130 degrees. Usually when I forget and hit 140+ I start to see a change in texture.
You jknow, something like 1hour at 100, 1 hour at 110, 1 at 120, 1 at 130. I have exceeded 6 hours but not only is it tuff, but I really have not cared for the end result. Some times you can just have a bit too much smoke.
Don't forget to allow cured sausage to dry a bit and mellow before freezing if possible. Chilling in ice water after smoking is a highly accepted practice also, big pan of ice water works wonders.