I second oldbbqdude's recommendation to head on over to the smokin tex forum and join. There is certainly nothing wrong with belonging to more than one forum, and joining a brand specific forum can pay off in dividends. And you can always double post if you like. I am sure you will find some folks over there who use their smokin tex for sausage.
Also, I have yet to clean my smoker. I have brushed off some rough areas/graininess, but that is all. I think I am way past the patina stage.
I mostly use 2 ounces of wood, sometimes only 1, and on a very rare occasion, 3 ounces. I actually weigh the chunks and use a hatchet to split into 1 and 2 ounce pieces. I am also a fan of hickory, and the wood is pretty dry. The smoke is sort of wispy white, no heavier than that from a cigarette (bad comparison, I know).
The smoke does certainly circulate within the chamber. Because these type smokers are fairly tight, you don't get the drafting that would expel the air rapidly. Which is one very good reason to go light on the wood.
Also, because they are so tight, they retain moisture contained in the meat and the finished product is generally moist.