I have a Bradley propane smoker (or two) and I think you will find that the (precise) temperature control you need for smoking sausages is not there.
It is great for hot smoking, and you do not need to use bisquettes if you are not applying smoke.
Let me clarify a little:
When I say "hot smoking" I am talking about temperatures over 200F - typically 225-250F - you can use fresh sausage or sausage with cure in it, These temperatures will render out some fat.
For what we refer to as "smoked sausage" we are talking about sausage that has the appropriate amount of cure #1 in it, and they are typically dried for a period @ 120F, then smoke is applied and the smoker temp is ramped up to a max of 170F. An Internal temperature of 152F is usually the "done" point. This method results in a sausage that the fat has not rendered out, and is safe to eat at that point, sliced cold and on a cracker if desired.
I would not want to attempt the latter method on a Bradley propane smoker, although I'm sure it could be done with a lot of smoker-sitting and adjusting the temperature.
OTOH, Pork butt, Beef brisket, and ribs are great on the BPS, since they are not sensitive to temp swings and a fat-out.