The Beechwood is definitely my problem with the lack of smoke color.
When I tasted the sausage after letting it rest in the refrigerator for 2 days, it did have the good "smokey" taste.
It's a simple case of appearance and I will change to using Hickory for the next batch. In the past I have smoked Chicken Thighs and Breasts with 50/50 Hickory/ Apple wood. It gave a divine smokey flavor.
For the next batch I will use a 70/30 blend of Hickory / Apple.
Two more things I realized in reading CW's, Kevin and Ross' responses on moisture and smoke time:-
I refrigerate the sausages overnight in my modified refrigerator, then transfer directly to the smoker the next morning. That will change on my next batch, I will let them hang at room temp for about 2 hours then transfer to the smoker.
Then, as Kevin said, rather "over smoke" because the warm water bath will reduce the amount of smoke color. I did notice a yellow color after the warm water bath because it removes some of the smoke color. With my home made wood chip smoke generator I can simply remove it after a certain time and work on timed smoking with what I would call smudge.
and sawhorseray's question:-
and noticed that you appear to link them as they come off the stuffing tube. I've got a vertical stuffer coming in a few days and would like to know if you twist the links right out of the tube, or just pinch a space and hold it one at a time until the entire casing is filled, then twist into links? Is there one tie between the links, or two, and then cut between them after smoking, or before?
As they come out of the stuffing tube, I use my right hand, thumb pointing out at 90 degrees along the casing, when the link is the length of my hand palm plus my thumb I squeeze the casing closed with thumb and index finger while guiding the next link out. I keep the thumb and index finger on the casing until about half of the next link has been stuffed. In this way I get a nice gap between links. Afterwards, every second one is tied off, and it gives me enough space to tie a second twine for the next link. The 2 links without twine in-between I can then twist to "adjust" the length between them to suit my smoke sticks.

Sorry If I explained that too complicated, I can record a video next time and post it. But this method helps me a lot to link, keeping in mind I stuff on my own.
I will post the recipe in a while as well.