I have made sausage from wild pigs (Small ones like you are talking) in Texas and had great luck. What I found was lack of fat. They are young and lack fat so make sure you coordinate for some pork fat at your local store, we added 20%. Don’t listen to all the hype about the pigs meat smelling it doesn’t, the hide does.
We shot them, skinned them and the meat was beautiful but lean. added pork fat and used a sage breakfast sausage recipe and came out great. You can make bratwurst the same way just add fat to get it to normal farm raised pork. Hope this helps, good hunting and good eats.

I cannot help you with that smoker but i agree with get a new one. I have had a Cook Shack electric for 20 years and it is the bomb. it doesn’t have a fan but seals tight and is super insulated so you can smoke in the Kansas winter and still come out great.