Cold smoked bratwurst

[Cheech]

I've done everything but the smoking part so far.  The sausages are made (cure included) and are hanging in the garage in front of a fan to dry right now. 

Now I have a couple of questions...

How long should I apply smoke to these? 

Does the smoke penetrate to the meat or simply stick to the casing?

Is it worth cold smoking brats or would hot smoking due just as well (I intend to freeze a lot of these)

What is the best wood for this job?

thanks

[Cheech]

UPDATE:

OK...with no guidance I pushed bravely ahead on my own.

The cold smoked brats rocked.  I used two hours of apple smoke then let them hang in the garage for a bit.  After that I bagged them and the smoke really started to set up.  I cooked one right away and it was awesome...but I cooked several more for dinner about 4 hours later and MAN did the smoke flavor come through.  It was really, really delicious. 

The nice thing about the cold smoke is that I can just take 'em out and cook them whenever I'm ready...the smoking has already been done. 

[Pic-N-Stick]

Hello, Cheech!  What do you consider cold smoked and hot smoked?  From what I understand the cure is good for about 24 hours after mixing.  Its meant to keep the sausage safe for temps from 40 to 140, slowly bringing the internal temp up while applying smoke.  I've seen recommended temps from 152 to 156.  One of you sausage experts correct me if I'm wrong!

[Cheech]

Cold smoked = under 100 degrees...smoking process not intended to cook the meat...just flavor it.

So I cold smoked it for a few hours this morning, froze some of the brats and grilled some of the others tonight.