I picked up a pack of Kielbasa (3lbs) from Sam's Club, the package says it's fully cooked. I have 3 racks of BB's planned for tomorrow, and was thinking of just warming these Kielbasas on the bottom grate for the last 3 hrs or so of the rib cook. Has anyone done these on the WSM before? Or, should I look for another way to cook them? Applewood was the smoke of choice, if that makes a difference...