In the grocer's meat case, there is no shortage of products called "smoked" sausage. Most of these products are bland.
This past weekend, we were in Newark, Ohio and ate at a place called Dicky's. Chain bbq place, but good. Had some lovely smoked kielbasa (or brats?) and immediately, I had a mission.
My new favorite hangout online these days is The Virtual Weber Bullet Forums. Perhaps the most informative and civil forum I've ever visited. Lots of good information and courteous contributors. From a discussion today, I gleaned I should smoke sausage low 'n slow, with apple wood if possible and to an internal temp of 170F. I got some kielbasa from Giant-Eagle today, smoked between 250-275F (dome temperature) for about 2 hours using lump with a mixture of mesquite and lump. I took 'em off at an internal of 180F because I was distracted socializing around the neighborhood. However, they smelled so good, we almost had them as a second dinner.
I wrapped them and put them in the fridge. I may make use them in red beans and rice. Not sure. For now, I'll just stand in the fridge and smell the smokiness of a real smoked sausage.