Hi Deadbull;
Welcome to the forum.
As watchdog56 has stated, it is unsafe to hot smoke them, using temperature less than 180°F. The USDA states you can safely smoke/cook fresh sausage at 200°F. I have done this in the past with Italian sausage, and you do get some smoke flavor. Doing it this way you fully cook them, then they can be frozen, and they only need to be thawed, and browned to be served.
It is important to get the temperature up to 200°F, as quick as possible - after the sausage is loaded into the smoker. This is a challenge for the Bradley's 500 watt element. You may have to smoke in very small batches, or apply the smoke at 200°F and move the sausage to a preheated oven to finish cooking. Do an internet search to see how to cook sausage in the oven. I've used a temperature of 300°F and bring the sausage to 160°F. I'm not familiar with game sausage, so cook the bear sausage to its recommended internal temperature..