Do you have a meat thermometer? If not, I suggest you get one as well as a separate one to monitor the temp of your smoker. A good digital with 2 probes, one for each application can be had on ebay as well as Gander Mountain and Cabelas for a small price. Back to your temps. When I made my brauts I did this. Place your brauts in a PRE HEATED smoker at 130 degrees with your dampers wide open for and hour or until the casings are dry. After that, adjust dampers to 1/4 open and gradually increase the temps of your smoker to 165 degrees and hold at that temp until until an internal temp of 152-155 degrees is reached. After smoking/cooking is completed and the brauts reach the disired internal temp, remove and give them a shower of cold water until the internal temp hits 110 degrees. The cold water keeps the sausage from shriveling up. You can also do it by filling a 5 gal bucket with ice cold water and dunking them in it. Hope that shed a bit of light on it. As far as your smoke goes, youll just have to experiment with the size of wood you have but I think a safe starting point would be smoke for 1/2-1 hour, not really heavy smoke, light and thin. Remember, when smoking, its low and slow. Go by the internal temp, not a watch. And as you smoke more and more and get used to your smoker, you will able to judge how long its going to take for something to get done. Good luck.