We recently bought a little Masterbuilt electric smoker, and have been experimenting with it, having never smoked a single thing before. We have found that smoked mac and cheese is faaaantastic. For dinner tonight, I was hoping to smoke some cabbage, some sauerkraut, and several pork products - a boneless pork loin, a few boneless country-style ribs, a pound of fresh boudin, and a couple of pounds of fully cooked (Polk's) smoked sausage. We had no problems finding recipes, tips, hints, etc. for the loin, ribs, boudin, and cabbages, but I haven't turned up anything about smoking already-smoked sausage. I guess it's not usually done. Does anyone know if this is recommended, or even possible? Any thoughts about how long to smoke it? The smoker will be working at 225F, the boudin smoking for about 3 hours. Thanks so much for any advice.