Cold Smoking Pork Sausages

Just got my cold smoker - only took 5 days to arrive from UK to New Zealand so happy with that. I tried it out using my hooded bbq - may have let a bit too much air in but I smoked some pork sausages (from my special butcher) as well as some chedder cheese. The cheese turned out great but the sausages didn't ahve much of a smoke taste although the outside went quite hard which was nice and crispy when cooked. What do I need to do to get the smoke into the sausages- brine them, prick holes in them? Any tips appreciated.

cheers

A Kiwi