Re: smokin' pre made?Yes you can, Ron.
Buy the ones that are not "pre-cooked", i.e.- Kielbasa, Smoked Sausage, etc.
Johnsonville Brats, Italian Sausage and others, depending on your region, are superb in the Smoker. Dont forget to do a few Fatties while you're at it! For those uninitiated, they are Jimmy Dean 1 or 2 Lb. Breakfast Sausage Chubs. Simply cut and peel away the plastic wrapping and set on the rack of your Smoker for approx. 3 hours (turning once half-way through) Some people will also coat with their favorite Pork Rub as well, but they are just as good the way they are! I always do a minimum of 2.....1 for sliced and 1 crumbled up for the most spectacular Sausage Gravy and Biscuits you've ever had! Shoot, I'm gettin' hungry just thinkin' about 'em!!!! I prefer the "Hot" myself - the Smoker seems to tame the heat a little bit and makes them perfect for even those who can't stand the extra spice.
Cook your sausage until it reaches an internal temp of around 165*. Type of wood is completely up to you!
Good luck and enjoy!