The more smoke flavor makes sense, because of the open design of the netting. When using artificial casings for summer sausage, the smoke does not penetrate the casing. The smoke is more of an external aroma. You would have to add liquid smoke to these types of sausages, to get a smoked flavor in them.
I have seen, a really long time ago, some artificial casings that were perforated, so the smoke would be able to penetrate into the meat.
I have never worked with a netting like that, but it makes sense that you would get a "rind" or bark, on the smoked product. This is why most people use the artificial casings for summer sausage.