I would suggest buying a battery operated thermometer with the wired probes to monitor the internal temperature of the sausage. Also make sure your kit is one that is for smoking. Smoking sausage requires a curing agent or bad juju can grow in the sausage. Smokers are perfect mediums for botulism (moist, low temps, low oxygen). Look in the ingredients for InstaCure, Prague Powder, etc.
And listen to everything Dogtuk has to say.